RED WINE BUTTER (for steaks, about ½ cup)

2 teaspoons minced shallots

9 ounces (1-1/8 cups) dry red wine

4 tablespoons butter, at room temperature

1 teaspoon chopped parsley

salt and freshly ground black pepper to taste


1.  Cook the shallots and wine together in a shallow open pan until the liquid has reduced to one quarter of the original amount.  Remove from the heat and cool.

2.  Cream together the butter and parsley.  Combine it with the wine shallot mixture and season with salt and pepper.

3.  Keep the creamed butter covered and under refrigeration.  Add as desired to hot broiled or grilled meat.

from Craig Claiborne, The New York Times Cookbook

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