This butter is also sometimes called Ravigote Butter. Mince 1 shallot and blanch for 1 minute. Blanch 1 heaping tablespoon (20 milliliters) each of fresh tarragon, chervil, parsley, chives, and salad burnet in boiling salted water for 15 seconds. Quickly refresh the herbs and minced shallot in a strainer with cold running water and dry them on towels. The herbs and shallot are best ground with a mortar and pestle before being worked with 4 ounces (125 grams) butter, but if a mortar and pestle are unavailable, the herbs and shallot can be puréed along with the butter in a food processor. After the herbs and shallot have been puréed with the butter, force the butter through a fine-mesh drum sieve.