- 1 cup dry red wine
- 1 shallot, minced
- freshly ground black pepper, to taste
- 1 tablespoon beef demi-glace
- 8 tablespoons unsalted butter, room temp
- salt, to taste
- ½ lemon (juice)
- 1 tablespoon fresh flat-leaf parsley, chopped
1. In a saucepan over medium-high heat, combine the wine, shallot and pepper. Bring to a boil and cook until the liquid is almost evaporated, about 8 minutes. Add the demi-glace and cook, stirring occasionally, until the mixture is slightly thickened, about 3 minutes. Transfer to a small bowl and let cool completely, then refrigerate for 1 hour. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the chilled demi-glace mixture, salt, lemon juice and parsley and beat until completely incorporated.
2. Transfer the butter mixture to a small bowl, cover and refrigerate until ready to use. Let stand at room temperature until slightly softened before serving.
3. Makes 8 heaping tablespoons.
Marchand de Vin Compound Butter. To import, drag image to your MacGourmet recipe box.