“beurre rouge” or red-wine compound butter

Name: “Beurre Rouge” or Red-Wine Compound Butter
Prep time: 5 min
Cook time: 5 min
Cuisine: French
Ingredients: 1/2 cup(s) red wine; 1 medium shallot, finely chopped; 1 cup(s) butter, softened; 1 - handful of flat parsley, finely chopped; - salt and pepper

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

This recipe makes a lot–enough to top a dozen or so steaks–but it can keep for a few months if it is well-wrapped in the freezer. Have I mentioned that it’s nice to have something like this on hand to garnish a good steak?

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yield serving(s)

prep time 5 Min

cook time 5 Min

method Stove Top

Ingredients For “beurre rouge” or red-wine compound butter

1/2 c

red wine
1 md

shallot, finely chopped
1 c

butter, softened
1

handful of flat parsley, finely chopped
salt and pepper

How To Make “beurre rouge” or red-wine compound butter

1
In a small pot combine the wine and shallot and bring to a boil over high heat.

2
Cook until the wine has almost completely evaporated, taking care not to let the shallots burn.
3
Transfer the mixture to a mixing bowl and let cool.
4
In the bowl of a mixer with the paddle attachment, combine butter, shallot-wine mixture, the parsley and salt and pepper to taste. Mix well.
5
Scrape out of the bowl with a rubber spatula and place in the center of a large piece of plastic wrap
6
Gently form into a 1-inch diameter log, shaping and squeezing.
7
Twist the ends of the plastic wrap tightly and refrigerate until the butter is firm enough to slice of freeze for later use.
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