“Beurre Rouge” or Red-Wine Compound Butter

Raven Higheagle


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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Makes 1 Cup (more or less)
5 Min
5 Min
Stove Top


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

How to Make “Beurre Rouge” or Red-Wine Compound Butter


  • 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.

Printable Recipe Card

About “Beurre Rouge” or Red-Wine Compound Butter

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

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