Classic Shallot Butter

Shallot butter

Edsel Little/Flickr

Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Servings: 32 servings
Yield: 2 cups
Nutrition Facts (per serving)
102 Calories
11g Fat
0g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 32
Amount per serving
Calories 102
% Daily Value*
Total Fat 11g 15%
Saturated Fat 7g 36%
Cholesterol 30mg 10%
Sodium 2mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 2%
Calcium 4mg 0%
Iron 0mg 0%
Potassium 9mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Shallot butter is a fantastic addition to steaks, fish, baked potatoes or just melting over grilled vegetables. Grilled asparagus is just one veggie that adorned with a pat of shallot butter is especially wonderful. Put a pat of it on a grilled steak, take a bite, and enjoy the explosion of flavor to your taste buds. This shallot butter is also delicious on slices of homemade bread, giving a similar taste to garlic bread.

Compound butter is so simple and easy to make, and this recipe only uses three ingredients. Simply whipped softened butter, compound butter is good to keep on hand as it really can enhance the flavor of your dinner. You'll enjoy grabbing this butter and cutting off a pat or two to enjoy on your meal. It might just become a daily habit.

Typically compound butter is rolled into cylinders and chilled or even frozen, and that is exactly what we do in this recipe. There are a number of additions you can add to tweak this recipe and we've provided just a few below to get you started. The possibilities are endless.


  • 1 pound (2 cups) unsalted butter

  • 1 large shallot, or 2 medium shallots

  • 3 tablespoons lemon juice, from about 1 lemon

Steps to Make It

  1. Gather the ingredients.

  2. Peel and finely chop the shallot. You should end up with about 3 tablespoons in total.

  3. In the bowl of a stand mixer fitted with the paddle attachment, soften up the butter for a couple of minutes on low speed.

  4. Add the lemon juice and chopped shallot to the butter and continue mixing until the shallots are fully incorporated.

  5. Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap.

  6. Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.

  7. Chill or freeze until needed.


  • Set your butter out on the counter 20 to 30 minutes before starting to make the compound butter allowing the butter to start softening. This will make it easier and quicker to mix it up in the mixer.
  • You can put the compound butter in ramekins and chill in the refrigerator to use with bread or rolls.

Recipe Variations

  • Use lime juice in place of lemon juice for a different taste.
  • Throw in some herbs such as fresh oregano, chives, thyme, or rosemary for additional flavor.

How to Store and Freeze

Compound butter will last in the refrigerator for up to seven days.

Freeze the butter and it will keep for up to six months. Just make sure it stays sealed.