Three-Herb Butter

• 1/2 lb unsalted butter, at room temperature
• 1/2 cup shallot, finely chopped
• 1/2 cup dry white wine
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh thyme leave, chopped
• 1/4 cup fresh sage leaf, chopped

1. In a 10-inch skillet, melt 1 Tbs. of the butter over medium heat until it begins to foam. Add the shallots and cook until soft and fragrant, stirring occasionally, about 3 minutes. Add the wine and boil until it's completely evaporated 5 to 8 minutes. Stir in the parsley, thyme, and sage and cook until fragrant, 2 minutes more. Transfer to a medium bowl and refrigerate. When well chilled, put the remaining butter in the bowl of a mixer fitted with the paddle attachment. Add the herb mixture and beat on medium speed until blended, about 1 minute.
2. On a large piece of plastic wrap, shape the herb butter into a log. Wrap in plastic and refrigerate.

unsalted butter, shallot, white wine, parsley, thyme, sage leaf

Taken from www.food.com/recipe/three-herb-butter-347961 (may not work)