Instructions: Heat 1/2 tablespoon butter in small skillet over medium-low heat. Add shallot and cook until soft, 1 to 2 minutes. Add white wine and cook until liquid has evaporated, about 30 seconds. Remove from heat and stir in salt. Cool completely.

Place remaining butter in a medium bowl. Add shallot mixture and parsley. Smash with back of fork or wooden spoon until well combined.

Transfer butter mixture to sheet of parchment or wax paper. Roll into a 1-inch-wide log. Refrigerate until ready to use.

Makes 1 (5-ounce, 7-by-1-inch log), enough for 36 canapes or tea sandwiches.

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