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Orange-Shallot Butter

Serve this savory compound butter with chef Alex Guarnaschelli's Boneless Turkey Roulade.
The Martha Stewart Show
  • Yield Makes 2 cups
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Ingredients

  • 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

Directions

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

Cook's Note

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

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