Here is the promised compound butter recipe. It's really quiet delicious on bread and pasta.
8 Tablespoons plus 1/2 Tablespoon unsalted butter, at room temperature
1 large shallot, minced to yield 3 Tablespoons
1 Tablespoon dry white wine
1 teaspoon kosher salt
1 Tablespoon finely chopped fresh flat-leaf parsley
Heat the 1/2 Tablespoon butter over medium heat in a small skillet. Add the shallots and cook until soft, 1 to 2 minutes. Add the white wine and cook until the liquid has evaporated, about 30 seconds. Remove from the heat and stir in the salt. Cool completely.
Placed the remaining 8 Tablespoons of the butter in a medium bowl. Add the shallot mixture and the parsley. Smash with the back of a fork or wooden spoon until well combined.
Transfer the butter mixture to a sheet of parchment or wax paper. Roll into a 1-inch log and refrigerate until ready to use.
Charlie made this last week, and it was just wonderful. It could certainly be changed up by adding different herbs and spices.