Summary

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

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Instructions

1. Finely chop the clove of garlic, as well as the shallots and parsley.
2. Mix the butter with the mixer until foamy.
3. 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.
4. Add the parsley to the still warm onions and season with salt and pepper. Then stir the mixture into the butter.
5. You can refine the butter with cumin to taste, but this is not for everyone.