Step 1

Combine the shallot, vinegar, and a big pinch of the salt in a small bowl.

Step 2

Let the shallot marinate while you finely chop the herbs, 3-5 minutes.

Step 3

Place the soft butter in a medium-sized bowl and beat with a wooden spoon until smooth, 30 seconds.

Step 4

Add the marinated shallot, the remaining salt, and the chopped herbs and stir until combined.

Step 5

If using the butter right away, swirl it into a serving bowl or storage container.

Step 6

To store the butter, I like to use a tiny spring-loaded scoop to make 1 teaspoon mounds of butter, which I place on a small baking sheet lined with parchment paper. Or you can use a piece of parchment paper to shape the butter into a log (chill the butter first if it's too firm to do this!) then slice the chilled butter log into coins.

Step 7

Cover and store the herb butter in the refrigerator for up to 2 weeks, or freeze for up to several months.