Roasted Shallot and Herb Butter

• 1 medium shallot, peeled
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 1 stick salted butter, at room temperature
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh basil
• 1 tablespoon finely chopped fresh tarragon
• 1 teaspoon grated lemon zest
• Pinch of crushed red-pepper flakes

1. Preheat the oven to 350 degrees F.
2. Place the shallot on a square of foil, drizzle lightly with olive oil, and season with salt and pepper.
3. Fold up the foil into a little packet, and place in the oven for 1 hour.
4. Let cool completely.
5. Pulse the roasted shallot and remaining ingredients in a food processor until combined but still coarse.
6. Scrape the butter onto a piece of plastic wrap, spread it across lengthwise, and roll into a log.
7. Twist the ends to seal.
8. Place in the fridge to firm up for at least 35 minutes before serving.

shallot, olive oil, kosher salt, butter, parsley, fresh basil, tarragon, lemon zest, redpepper

Taken from www.epicurious.com/recipes/food/views/roasted-shallot-and-herb-butter-384055 (may not work)