Page 8 - ClubLife Weekly 081721

CHEF'S CHEF'S
CORNER
CORNER

Red wine shallot butter

combine the shallot, wine, thyme and rosemary in a

shallow pan. bring to a boil and reduce the heat to medium.

reduce the mixture until the wine is almost evaporated.
makes two pounds
remove mixture and allow it to cool. discard the rosemary
and thyme. in a food processor, combine the butter with
4 shallots, minced
the cooled shallot mixture and parsley. process to
1 cup red wine
incorporate. Roll the butter into logs using parchment or
1 sprig of rosemary
plastic wrap. maintain in the freezer or cooler.
1 pound of softened butter
I love to serve this butter with a nice, grilled steak.
1/4 bunch of parsley, chopped fine
compound butters are a great way to add flavor to grilled
cracked pepper and salt to taste
or roasted meats. The butter is a vehicle to transfer
flavor to a dish. Roasted garlic, chives, lemon, diced

chilies, fresh herbs, roasted vegetables and even bone
marrow are all ingredients yo u can use in a compound

butter. Make this ahead of time and keep it in the freezer.

slice off what yo u need and store the rest for later.