Chianti Butter Recipe
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This butter with red wine mixed in, known as compound butter, acts as an instant sauce and adds a nice note when used to garnish meat dishes, such as our Bistecca Fiorentina, or mixed into green beans just before serving.
This recipe was featured in our Valentine’s Day story.
INGREDIENTS
- 6 tablespoons unsalted butter (3/4 stick), at room temperature
- 2 teaspoons Chianti or any medium-bodied red wine
- 1 teaspoon kosher salt
INSTRUCTIONS
- Use a rubber spatula to soften butter in a mixing bowl until it is very spreadable. Add wine and salt and mix until thoroughly combined.
- Place compound butter on a sheet of plastic wrap. Shape into a log and twist the ends to seal. Place butter in the refrigerator to harden.
no, no, no. You have to cook the wine! As in reduce w/ shallots, then stir into butter