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Butter - Shallots with Red Wine (Cold) Recipe

A compound butter, based on the traditional French 'Beurre Marchand de Vins'. It's ideal served with simply grilled steaks or even to add zest to home-made hamburgers.

Any left over butter, freezes well for another occasion, if carefully wrapped - so as to avoid taking on the tastes of stronger foods.

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250gr/8 oz Unsalted Butter – at room temperature – keep the butter paper
4 tablespoons (60ml) peeled and finely-chopped Shallots
175ml/6 fl oz Heavy Red Wine
4 tablespoons (60ml) Brown Stock
2 teaspoon (5ml) Sea Salt
2 tablespoons Parsley, finely-chopped
The juice of ½ a Lemon, sieved


- Simmer the red wine and stock with the chopped shallots and salt and pepper until the liquid has reduced by half. Allow this mixture to cool completely.

- Cream the butter in a bowl, then add the wine mixture - little by little, until it's all incorporated.

- Spread out the reserved butter paper, then spread the butter in a sausage-shape along the centre.

- Roll the paper around the butter to produce an even shape - if any oozes out of the ends, force it back and seal in with the wrapper.

- Refrigerate until needed

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