“Beurre Rouge” or Red-Wine Compound Butter
Makes 1 Cup (more or less)
shallot, finely chopped
handful of flat parsley, finely chopped
1In a small pot combine the wine and shallot and bring to a boil over high heat.
2Cook until the wine has almost completely evaporated, taking care not to let the shallots burn.
3Transfer the mixture to a mixing bowl and let cool.
4In the bowl of a mixer with the paddle attachment, combine butter, shallot-wine mixture, the parsley and salt and pepper to taste. Mix well.
5Scrape out of the bowl with a rubber spatula and place in the center of a large piece of plastic wrap
6Gently form into a 1-inch diameter log, shaping and squeezing.
7Twist the ends of the plastic wrap tightly and refrigerate until the butter is firm enough to slice of freeze for later use.
Originally Posted: Wed, Jun 4, 2014