Steps: |
| -Heat a saute pan to medium and then add 2 tablespoons of butter. |
| -Add the shallots and slowly caramelize over medium heat. |
| -Once they are nice and golden brown, add the thyme. Saute for another minute. |
| -Add the lemon zest and red chile flakes. Empty the shallots into a bowl. |
| -Dice the remaining butter and add it to the bowl with the shallots. Mash with a fork until combined. Season to taste. |
| -Pull a foot of plastic wrap out and place the butter in the middle of it. Roll up the butter into a cylinder. |
| -Twist the ends tightly. Refrigerate or freeze for later use. |
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