Sage Compound Butter Sauce

Makes about 1/2 cup

1 stick plus 1 Tbl butter, at room temperature
2 medium shallots, diced (about 1/3 cup)
1 large clove garlic, minced
2 Tbl chopped sage
2 Tbl chopped parsley
zest from half a lemon
kosher salt and freshly ground black pepper, to taste

Melt 1 Tbl butter in a small sauté pan over low heat. Add the shallots and season with a good pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and sage and cook 1 minute more, until garlic just begins to turn golden. Allow to cool to room temperature. Combine the shallot-garlic-sage mixture with the parsley, lemon zest and stick of butter in the bowl of a food processor. Pulse until just combined. Taste and season as needed with salt and pepper. Transfer the butter mixture onto a sheet of parchment or waxed paper. Roll into a log of about 1 inch. Refrigerate until ready to use. Can be refrigerated 4 days and frozen a month.

SERVED AT THIS DINNER PARTY

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