Total Time
Prep 5 mins
Cook 5 mins

Serve this herb-flecked butter on everything from mashed potatoes to dinner rolls. It’s also wonderful for rubbing under the skin of turkey and chicken.

Ingredients Nutrition


  1. Heat 1 tablespoon of butter in a small saucepan over medium heat.
  2. Add the shallots and season with a pinch of salt.
  3. Sauté until soft, but do not brown.
  4. Add the vermouth, and simmer until the pan is almost dry.
  5. Set aside to cool completely.
  6. Place the butter in a medium mixing bowl and, with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy.
  7. Scrape down the sides.
  8. Add the marjoram and pepper, and beat to incorporate, scraping down the sides.
  9. Add the cooled shallot mixture and beat to combine.
  10. Taste for salt and pepper.
  11. Scrape into a small bowl, serving crock or butter molds and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.
Most Helpful

YUM! I love this stuff. I used it on bread and for frying eggs and I was really great. I did not have vermouth, so I left that out and added 1 clove garlic.

emilyot November 08, 2009

I made this for Thanksgiving this year to go on the rolls and everyone raved about it. This was a butter my Mom said "she'd use on anything and everything that uses butter and not just for the holidays", Thanks for a wonderful addition to our families favorites. Delish

Melanie A November 25, 2006