Red wine butter

Ingredients for 4 servings:

• 2 shallots
• 1 tbsp butter
• 375 ml wine, red, Beaujolais or other dry
• 130 g butter, ice-cold, in cubes
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with game or pan-fried meat

Peel and finely chop the shallots. Heat a tablespoon of butter in a saucepan and sauté the shallots over low heat until softened; do not allow them to brown. Deglaze with the red wine and reduce the liquid by about half over medium heat. Remove the pan from the heat. Gradually whisk the butter into the sauce until the sauce reaches a creamy consistency. Season to taste with salt and pepper.