(makes ½ cup)

Flavored butters, also known as compound butters, can be used to finish soups, melt over grilled meats or tossed with your favorite cooked vegetable or potato. Once frozen the butter log can be sliced into thin disks straight from the freezer. If wrapped well, it should store for up to 6 months in the freezer. This recipe is courtesy of Deborah Madison, a well known chef and great supporter of local food.

¼ pound butter

2 tablespoons chopped thyme

3 tablespoons chopped marjoram

1 shallot, finely diced

½ teaspoon grated lemon zest

Pinch salt

Start with butter at room temperature, add the ingredients and mix them with a spoon or a paddle attachment on a mixer. The butter can be stored fresh in a crock or set on sheet of wax paper, rolled into a cylinder, and frozen until firm.