- 1 cup (2 sticks) butter, softened, divided
- 2 Tbsp minced shallots
- 1 Tbsp minced fresh sage
In a small frying pan over medium heat, add 1 tablespoon butter and let melt. Add shallot and cook until softened and translucent, about 5 minutes. Let cool.
In a small bowl, add remaining butter, sage, and cooled shallot and stir to blend.
Using parchment paper, roll butter into a cylinder shape and refrigerate. To serve, slice into rounds and serve.