“Beurre Rouge” or Red-Wine Compound Butter

Raven Higheagle

By
@ravenhigheagle

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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Rating:

Serves:

Makes 1 Cup (more or less)

Prep:

5 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

1/2 c
red wine
1 medium
shallot, finely chopped
1 c
butter, softened
1
handful of flat parsley, finely chopped
salt and pepper

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Spreads
Main Ingredient: Dairy
Regional Style: French
Other Tags: Quick & Easy, For Kids