Just when you thought butter couldn’t get any better.
Compound butter (also known as flavored butter) has long been a culinary favorite for replacing sauces. The pats of fatty goodness add a pop of color and a mix of customizable flavors to side dishes and entrees alike.
But if the more traditional compounds of citrus and spices aren’t making your mouth water, how about adding some wine? Yes, that’s right, you can combine butter and vino to create a rich flavorful condiment you won’t be able to get enough of.
What do you need?
- A stick of unsalted butter
- A bottle of dry wine (try a Sauvignon Blanc or Cabernet Sauvignon)
- Any additional herbs or spices you like
- 2 tablespoons sugar
How do you make it?
- Bring wine and sugar to a boil, reduce heat and simmer for 1 hour
- Whip together butter, herbs and spices while wine cools to room temperature
- Add wine to whipped mixture and blend thoroughly
- Transfer mixture to parchment paper and roll tightly into a log (alternatively, Peaceful Blend suggests tightly sealing in a small jar)
- Refrigerate until firm
When should I use it?
You can use a pat or two of wine butter when a recipe calls for wine (especially good in sauces), or use it to top any meat, potato or vegetable dish. Or, just scrap the cooking and spread it on some bread!