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Red wine butter

updated

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Ingredients for 1 servings:

  • 125 g butter, room temperature
  • 2 shallots
  • 1 tsp sugar
  • 1 tsp honey
  • 1 garlic clove(s)
  • 1 tbsp balsamic vinegar
  • salt and pepper
  • 50 ml sherry or alternatively rosé wine
  • 100 ml red wine

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

with grilled meat or fondue

Peel the shallots, finely dice them, and sauté them in a little butter. Add the sugar and honey, let them caramelize, and then deglaze with sherry or rosé wine and reduce. Peel the garlic and chop very finely. Add the red wine, balsamic vinegar, and the remaining spices to the pan and cook over medium heat until thickened. Allow the thickened red wine mixture to cool and mix well with the room-temperature butter. Then refrigerate. Tastes great with grilled meat or to spice up baguette for fondue.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Red wine butter