Compound Butter

Inspired by this recipe by Ina Garten
From the kitchen of: Alicia Wingren
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 teaspoons minced garlic (about 1 clove)
1/4 cup minced sweet onion (or shallot)
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon grated lemon zest
2 tablespoons dry white wine (our favorite is PGV)

Soften the butter gently. Blend butter with other ingredients. Refrigerate until ready to use. Delicious on: steak, shrimp, in a spoon, et al.