Red wine and shallot butter

A great butter for binding sauces. 

Red wine and shallot butter

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red wine






salt and pepper

Preparation method

  • Allow the butter to come up to room temperature.
  • Beat the butter in a planetary mixer until white.
  • Finely chop the shallot and gently fry in a little butter until soft.
  • Deglaze the shallots by adding the red wine. Allow the liquid to slowly reduce.
  • Season the shallots and reduced red wine with a little salt and pepper.
  • Mix the shallots with the butter.
  • Roll the butter in plastic film or spoon into a mould or piping bag and store in the refrigerator. 

Serving suggestions

  • Serve with grilled or pan-fried beef or veal.
  • Ideal for binding sauces such as a white wine sauce.

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