New This Month

Orange-Shallot Butter

Serve this savory compound butter with chef Alex Guarnaschelli's Boneless Turkey Roulade.

  • Yield: Makes 2 cups

Source: The Martha Stewart Show


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 tablespoon plus 1 1/2 teaspoons chopped shallots
  • 1 1/2 teaspoons freshly grated orange zest
  • 3 sage leaves, thinly sliced
  • Pinch of coarse salt


  1. In a medium bowl, combine butter, shallots, orange zest, sage, and salt. Stir until well combined.

Cook's Notes

Butter can be stored, refrigerated in an airtight container, up to 1 week.

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