“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.
Posted: Wed, Jun 4, 2014