5 mg/ coinEasy

Pickled Shallot & Green Herb Butter Log

Name: Pickled Shallot & Green Herb Butter Log
Yield: 12 servings
Ingredients: 113 g (1 stick) infused butter, carrying the full 60 mg THC for the batch — this gets browned; Plain unsalted butter, softened — enough to bring the browned infused butter up to 227 g total (about 130–140 g / 9–10 Tbsp); 2 tsp minced shallot; 1 tsp white wine vinegar; ½ tsp fine sea salt; 2 Tbsp finely chopped parsley; 2 Tbsp finely chopped dill; 2 Tbsp finely chopped tarragon; 2 Tbsp finely sliced chives

Baked Elf Chef
House Kitchen

Adapted from 10-Minute Compound Butter with Soft Herbs & Shallot (The Bojon Gourmet / Alanna Taylor-Tobin) — rewritten with the infusion and dose worked in.

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Your dose · per coin

Written at 5 mg per coin. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Othermg

Ingredients · 12 coins · 60 mg total

113 g (1 stick) infused butter, carrying the full 60 mg THC for the batch — this gets brownedPlain unsalted butter, softened — enough to bring the browned infused butter up to 227 g total (about 130–140 g / 9–10 Tbsp)2 tsp minced shallot1 tsp white wine vinegar½ tsp fine sea salt2 Tbsp finely chopped parsley2 Tbsp finely chopped dill2 Tbsp finely chopped tarragon2 Tbsp finely sliced chives

Tweak This Recipe

Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.

ILLUSTRATION

Steps

Stir the minced shallot with the vinegar and a big pinch of the salt in a small bowl and leave it to soften while you do everything else. This is your 60 mg batch — plan on 12 coins at 5 mg before you begin.
Brown the infused butter in a small pale-bottomed pan over medium-low heat, swirling until the solids are amber and the smell turns nutty. Keep the pan under 175 °C / 350 °F and take it off early rather than late; scorched butter and lost potency arrive together.
Scrape all of it, browned bits and all, into a mixing bowl. Cool to room temperature, then chill briefly until it's spoonable and opaque rather than liquid.
Weigh the browned butter and add softened plain butter until you hit 227 g. Beat with a wooden spoon or hand mixer until smooth and one single colour throughout — streaks mean uneven coins.
Add the marinated shallot with its vinegar, the rest of the salt, and all four herbs. Mix thoroughly so the green flecks reach every corner of the bowl.
Spoon the butter onto parchment or plastic wrap in a rough line, roll it into a cylinder, and tighten it by dragging a bench scraper or ruler along the base of the roll. Twist the ends closed.
Refrigerate until completely firm, at least 2–3 hours.
Unwrap the cold log, measure its length with a ruler, and score 12 even marks. Cut cold, straight down, one coin at a time. Keeps in the fridge about 2 weeks; freeze whole coins on a lined tray if you want them to last longer.
Melt one coin over roast salmon, grilled asparagus, soft-boiled potatoes, or a torn hunk of bread. One coin per person, then wait — the kitchen rule is start low, go slow.
Label it: "Pickled Shallot & Green Herb Butter Log · 60 mg THC total · 5 mg per coin · 12 coins · made [date] · 21+ only." If any coins go into a freezer bag, write the same line on the bag.