• 1/2 cup unsalted butter; softened
• 2 shallots; minced
• 1 tablespoon each; minced fresh thyme, basil, oregano  
• 1 tablespoon white wine vinegar
• 1/2 teaspoon kosher salt
• 1/8 teaspoon white pepper

1. Place butter in a food processor or 2-cup mixing bowl.
2. Add shallots, herb, vinegar, salt, and pepper.
3. Mix well.
4. Spread on parchment paper and roll into a cylinder or place in mold.
5. Store in the refrigerator for 1 week or the freezer for 2 months.

Yield: 1/2 cup.