Black & White Garlic Compound Butter

Heat the olive oil in a small pan over medium heat. Add the shallots and regular garlic and cook, stirring frequently, until the shallots become slightly translucent and softened, about 2 minutes. Remove from the heat and set aside to cool.

Add the softened butter to a small food processor and pulse a few times until smooth. Add the rest of the ingredients and season with salt and pepper to taste. Pulse the processor a few times to incorporate all the ingredients, but do not over process - you'll want a few chunks of garlic and shallots for interest.

Cut a piece of plastic wrap, about 12 x 12, and lay it flat. Using a spatula, put the processed butter in a mound in the middle of the plastic wrap. Roll the butter up in the plastic wrap so it forms an even log or sausage shape. Twist the ends tightly. Using a sharp knife or skewer, prick the plastic wherever there is a bubble to let the air escape.

Place the rolled up compound butter into the refrigerator to chill & firm up. For best results, use the following day after the flavors have had a chance to blend and meld.

Compound butters may be stored in the refrigerator for a week or more and can be frozen for several months.