Tarragon-Shallot Butter

1 lb. salted butter, softened
1/4 c. finely snipped fresh tarragon
2 T. finely chopped shallot (1 medium)

In a large mixing bowl, beat butter with an electric mixer on medium speed until light and fluffy, scraping sides of bowl occasionally. Add tarragon and shallot. Beat on low speed until combined.

Divide flavored butter among four pieces of plastic wrap. Shape each portion into a 4" log. Wrap each log in plastic wrap, then in foil. Chill for up to 2 weeks or freeze for up to 3 months.

To serve, let chilled butter stand at room temperature for 30 to 60 minutes (1-1/2 to 1 hours if frozen) or until softened. Cut into slices.

Makes 32 tablespoons.

Canning 2012, p. 61.