Marchand de Vin Beurre Composé

By ltrodrigu

Ingredients

• 1 cup red wine
• 1 large shallot, minced
• 5 cracked peppercorns
• 1 tablespoon demi-glace
• a large pinch of salt
• 2 sticks unsalted butter, softened
• 2 teaspoons fresh lemon juice
• 3 tablespoons roughly chopped parsley
• 1 teaspoon salt
• 1 teaspoon pepper

Details

Servings 16
Adapted from online.wsj.com

Preparation

Step 1

Reduce red wine with shallot and peppercorns. When the wine is reduced to 1/3 cup, add demi-glace and a large pinch of salt. Reduce until 3-4 tablespoons remain. Cool.

Place reduced red wine mixture and remaining ingredients in a food processor and pulse until combined. Using a rubber spatula, spread butter in a strip across a large sheet of waxed paper or plastic wrap, leaving 1-2 inches at each end.

Roll paper around butter and then roll back and forth to form a cylinder that is smooth and equal in size from end to end, 1-1½ inches in diameter.

Twist paper at both ends of butter cylinder to close and refrigerate for at least an hour or until needed. Butter will keep in the refrigerator at least two weeks. For longer storage, wrap well in aluminum foil and freeze for up to six months.