Orange-Shallot Butter

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

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Yield:

Makes 2 cups

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

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

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Cook's Notes

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

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