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Red Wine and Shallot Butter
Red Wine and Shallot Butter
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Red Wine and Shallot Butter

Preparation
5 MIN
Cooking
10 MIN
Chilling
2 H 15 MIN
Servings
16
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Ingredients

Preparation

  1. In a saucepan, soften the shallots in 30 ml (2 tablespoons) of the butter. Deglaze with the vinegar and let reduce until almost dry. Add the wine and reduce again until almost dry. Set aside and refrigerate for about 15 minutes or until completely chilled.
  2. In a bowl, combine the remaining butter, thyme, and cooled shallots. Season with salt and pepper.
  3. On a lightly damp work surface, place a sheet of plastic wrap. Spoon the butter lengthwise at one end of the plastic wrap and roll into a 4-cm (1 ½-inch) in diameter cylinder. Close the cylinder by twisting both ends of the plastic wrap and refrigerate for 2 hours.
  4. With a warm knife, cut the butter into slices of the desired thickness. Place the butter on warm meat.

Note

The remaining butter can be frozen.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.