Sauté the shallots in a spoonful of butter over medium heat until they are softened but not brown. Add the wine and reduce until the liquid is almost all gone. Let the mixture cool.

Combine the butter, cheese, shallot mixture, salt and pepper in the cuisinart and process until smooth.

Note: This compound butter is a nice accompaniment to grilled steaks.

Yield:

8 - 2 ounce Servings

Source:

Executive Chef Mark Stanley at Zinfandel Grille, Rocklin, California