Red Wine Butter with Shallots
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g butter, room temperature, lihtly salted
- 1 clove garlic
- 50 ml red wine
- 50 ml vegetable stock
- 0.5 ½ teaspoon, leveled honey
- 50 g shallot (s)
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Finely chop the clove of garlic, as well as the shallots and parsley.
- Mix the butter with the mixer until foamy.
- Simmer red wine, broth, shallots and honey in a saucepan over medium heat for about 20 minutes, until the shallots are soft and the liquid has almost evaporated. Then cool the pot in a bowl filled with cold water.
- Add the parsley to the still warm onions and season with salt and pepper. Then stir the mixture into the butter.
- You can refine the butter with cumin to taste, but this is not for everyone.
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