If you've ever had a wine butter compound at a restaurant - a mixture of butter and red wine - you know what a great tasting condiment this is, especially a dollop on top of a nice juicy steak.
I ran across a recipe for this concoction that you can easily make at home, from a fellow named Ben Carter, who goes by the name Benito on his Wine By Benito blog.
It sounds so easy even I could do it. All you need is a half a cup of red wine and a stick of unsalted butter.
Boil the wine slowly until it's like a syrup. Take care not to boil too long, or it will cake onto your pan. Mash the wine syrup into the butter until it is mixed well. It may take a little doing to accomplish this, and Benito advises an apron - like the one pictured - or some old clothes for this procedure.
When the butter is purple, put it on some wax paper and roll it into a log. Put it in the fridge and let it cool for six hours before serving.
You can experiment by adding some garlic, chives or sage into the mixture.
Bon appetit!
I ran across a recipe for this concoction that you can easily make at home, from a fellow named Ben Carter, who goes by the name Benito on his Wine By Benito blog.
It sounds so easy even I could do it. All you need is a half a cup of red wine and a stick of unsalted butter.
Boil the wine slowly until it's like a syrup. Take care not to boil too long, or it will cake onto your pan. Mash the wine syrup into the butter until it is mixed well. It may take a little doing to accomplish this, and Benito advises an apron - like the one pictured - or some old clothes for this procedure.
When the butter is purple, put it on some wax paper and roll it into a log. Put it in the fridge and let it cool for six hours before serving.
You can experiment by adding some garlic, chives or sage into the mixture.
Bon appetit!
