Beurre Rouge Recipe
This month, we’re making Red Wine Compound Butter.
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Ingredients
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Compound Butter Ingredients
Method
Preparation Steps
- 1
Reduce the Wine
In a small saucepan over medium heat, combine the red wine and chopped shallots. Bring to a simmer and reduce the mixture until it is about 1/4 cup in volume, which should take about 10-15 minutes. Remove from heat and let it cool.
- 2
Mix the Butter
In a medium bowl, beat the unsalted butter until creamy. Add the cooled red wine reduction, chopped thyme, salt, and black pepper. Mix until well combined.
- 3
Shape the Butter
Transfer the butter mixture onto a piece of parchment paper. Roll it into a log shape, twisting the ends to seal. Refrigerate until firm, about 30 minutes.
- 4
Serve
Once the butter is firm, slice into rounds and serve on grilled meats, vegetables, or use as a flavorful spread.
