“beurre rouge” or red-wine compound butter
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?
prep time
5 Min
cook time
5 Min
method
Stove Top
yield
Makes 1 Cup (more or less)
Ingredients
- 1/2 cup red wine
- 1 medium shallot, finely chopped
- 1 cup butter, softened
- 1 handful of flat parsley, finely chopped
- salt and pepper
How To Make “beurre rouge” or red-wine compound butter
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Step 1In a small pot combine the wine and shallot and bring to a boil over high heat.
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Step 2Cook until the wine has almost completely evaporated, taking care not to let the shallots burn.
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Step 3Transfer the mixture to a mixing bowl and let cool.
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Step 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.
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Step 5Scrape out of the bowl with a rubber spatula and place in the center of a large piece of plastic wrap
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Step 6Gently form into a 1-inch diameter log, shaping and squeezing.
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Step 7Twist 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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