Compound Butter

• 8 tablespoons unsalted butter
• 1 tablespoon herb leaves, minced
• 1 small shallot, peeled and minced
• 2 teaspoons freshly squeezed lemon or lime juice
• Splash Champagne or white-wine vinegar

1. Put the butter on a cutting board and, using a fork, cut the other ingredients into it until the butter is creamy and smooth.
2. Scrape the butter together with a chefs knife, and form it into a rough log.
3. If making ahead of time, roll it tightly in a sheet of plastic wrap and refrigerate or freeze until ready to use.

unsalted butter, herb leaves, shallot, freshly squeezed lemon, vinegar

Taken from cooking.nytimes.com/recipes/1017416 (may not work)