shallots – red wine – butter

Ingredients for 6 servings:

• 125 g butter, room temperature sour cream butter
• 50 g shallot(s) or small onions
• 1 garlic clove(s)
• 50 ml red wine
• 50 ml water or vegetable stock
• ½ tsp honey
• ½ bunch parsley
• salt and pepper
• cumin

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Butter is always in season. An exclusive variation with honey, red wine, and shallots tastes perfect as a topping for roasts, fried fish, and vegetables. Or simply on its own on a toasted slice of farmhouse bread. Put the butter in a mixing bowl and beat with the whisk of a mixer on high speed for about 5 minutes until fluffy and white. Peel, halve, and finely dice or chop the shallots or onions and garlic. Cook the shallots with the red wine, water (or vegetable stock), and honey in a small saucepan over medium heat for about 20 minutes, until softened and the liquid has almost completely evaporated. Remove the pan from the heat and place it in a bowl of cold water for a few minutes to cool. Wash the parsley and shake dry. Pick off the leaves, finely chop, and stir into the shallots. Season with salt, pepper, and a pinch of ground cumin, and mix with the fluffy butter. Line a baking sheet with parchment paper. Squeeze the butter mixture onto the baking paper using a piping bag and shape it into a log using the baking paper. Chill and cut into 1 cm wide slices before use. You can also make the butter with frozen parsley. I simply pipe it into the silicone crown jewels from Tupperware after making it. Shallot and red wine butter goes particularly well with hearty, vegetarian stir-fries with mushrooms, eggplant, and radicchio.