Vintage Merlot Butter
- ½ pound plus 1 tablespoon butter, softened
- 3 cloves garlic, minced
- 1 large shallot, minced
- 1 teaspoon chopped thyme
- 1½ teaspoons chopped tarragon
- 1½ teaspoons Vintage Merlot sea salt + Merlot sea salt for garnishing
- In a small non-stick pan melt 1 tablespoon of butter and add the shallot, Vintage Merlot Sea Salt, and garlic. Sauté until softened, stir in the rest of the ingredients, and cook until the herbs are slightly wilted. Put on a plate and let cool. In the meantime, mash the softened butter in a bowl and lay out a sheet of parchment paper. When the herb mixture has cooled, mix it into the butter gently. Once the herbs are mixed throughout, scoop the fragrant butter onto parchment paper. Carefully roll it in the parchment paper forming a log. Chill until ready to use, preferably overnight.