Chianti Butter Recipe
- 6 tablespoons unsalted butter (3/4 stick), at room temperature
- 2 teaspoons Chianti or any medium-bodied red wine
- 1 teaspoon kosher salt
- 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.