Start by sautéing the finely chopped shallots in a small pan with butter over medium heat for 2–3 minutes, until soft and fragrant.
Then let them cool.
In a mixing bowl, combine the softened butter with the cooled shallots and all the remaining ingredients.
Stir everything together until smooth and well-blended.
Lay a piece of parchment paper or plastic wrap on the counter, spoon the butter mixture onto it, then roll it into a tight log and twist the ends to seal.
After that, chill in the fridge for at least 2 hours (or freeze for later).
Now Serve.
