MAKES ABOUT ¼ CUP
4 |
tablespoons (½ stick) unsalted butter, cut into 4 pieces |
1 |
small shallot, minced (about 1½ tablespoons) |
1 |
tablespoon minced fresh parsley leaves |
½ |
teaspoon minced fresh thyme leaves |
2 |
teaspoons juice from 1 lemon |
Table salt and ground black pepper |
Heat the butter in a small heavy-bottomed saucepan over medium heat and cook, swirling the pan constantly, until the butter turns dark golden brown and has a nutty aroma, 4 to 5 minutes. Add the shallot and cook until fragrant, about 30 seconds. Remove the pan from the heat and stir in the parsley, thyme, and lemon juice. Season with salt and pepper to taste. Cover to keep warm.