Red Wine, Shallot and Rosemary Compound Butter
Ingredients:
- ½ c. red wine of your choice
- 1 stick unsalted butter, softened
- ½ shallot, minced
- 1 tbsp. Parsley, chopped
- ½ tsp. Chopped fresh Rosemary
- ¼ tsp. Kosher salt
Instructions:
1). Place wine in a pot and bring to a boil over medium – high heat.
2). Reduce heat to bring the wine to a simmer. Allow to simmer until wine is reduced to about 1 to 2 tablespoons and thickened. Cool.
3). Place softened butter, reduced wine and all remaining ingredients in a bowl and use a spatula to combine until completely mixed and a consistent color.
4). Scrape butter mixture onto waxed paper or plastic wrap and use your hands to wrap the butter and roll into a log or pack the mixture into a small bowl or container. Place the log or the container in the refrigerator to firm up. Serve when well chilled.
White Wine, Chive and Lime Compound Butter
Ingredients:
- ½ c. white wine of your choice
- 1 stick unsalted butter, softened
- 1 tbsp. Chives, chopped
- Zest from one lime
- ¼ tsp. Kosher salt
Instructions:
1). Place wine in a pot and bring to a boil over medium – high heat.
2). Reduce heat to bring the wine to a simmer. Allow to simmer until wine is reduced to about 1 to 2 tablespoons and thickened. Cool.
3). Place softened butter, reduced wine and all remaining ingredients in a bowl and use a spatula to combine until completed mixed well.
4). Scrape butter mixture onto waxed paper or plastic wrap and use your hands to wrap the butter and roll into a log or pack the mixture into a small bowl or container. Place the log or the container in the refrigerator to firm up. Serve when well chilled.