Shallots are adored by chefs and used in place of onions due to their less pungent, mild, sweet flavor. Use this butter when cooking eggs or serve it over grilled meats like steak, shrimp, and salmon. Roasted chicken is much improved when you slather this butter on the skin toward the end of cooking. Use it to sauté spinach or other veggies.  Impress your friends with some lovely French sauces: Bearnaise or Beurre Blanc. Or try out some of these recipes: beer cheese dip, Thai Red Curry, Wild Rice Pilaf, and Butter Poached White Fish.

Refrigerate for a month or freeze for 6 months.