Shallot butter with red wine
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Shallot butter with red wine
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INGREDIENTS
250 g Unsalted butter
100 g Shallot(s)
400 ml Red wine
 

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DIRECTIONS
01
Cut the butter into pieces and leave at room temperature to soften

02
Peel and chop the shallot

03
In a pan bring the red wine and the shallots to the boil and cook until the liquid evaporates

04
Then allow the sauce to sit for approximately 20 minutes

05
In a bowl, mix the softened butter together with the shallots and the remaining red wine

06
Roll into a cylindrical shape and wrap in clingfilm

07
Refrigerate for at least 1 hour before using.

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