Red Wine and Shallot Butter
The Vegetable Bible
Red Wine and Shallot Butter
The Vegetable Bible
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6 tablespoons chilled butter 1/2 cup finely chopped shallots 1 sprig thyme 1/2 cup red port 2 1/4 cups full bodied red wine salt freshly ground white pepper 3 tablespoons beet juice (optional) Directions: Melt 1 1/2 teaspoons of the butter in a sauce pan and saute the shallots until translucent. Add the thyme, port, and red wine. Bring to a boil and reduce over a low heat until the shallot is only just covered with liquid. Meanwhile, dice the remaining butter. Remove the thyme from the pan and stir in the diced butter, one piece at a time. Do not allow the sauce to boil. Season with salt and pepper an stir in the beet juice, if using, just before serving. Makes about 1 1/4 cups. |