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Red Wine & Tarragon Butter

How to prepare Red Wine & Tarragon Butter

Difficulty Level:    

Yield: 8 Servings

8 oz. Unsalted Butter (room temperature)
3 Tbs. Minced Shallots
3 Tbs. Red Wine Vinegar
1 Tbs. Rice, Cider or sherry Vinegar
2 tsp. Dried tarragon Leaves
1/8 tsp. Table Salt
1/8 tsp. or 2 Grinds of Black Pepper (freshly ground)
How to prepare Butter
  1. Combine shallots, red wine, vinegars, Tarragon leaves and salt in a non-reactive sauce-pan.
  2. Heat over medium heat.
  3. Simmer mixture until it is almost dry with about 1 tsp of liquid left.
  4. Cool over ice quickly.
  5. Meanwhile, place butter in a counter-top mixer bowl with a paddle attachment. (Alternately, you can put the butter in a bowl and use a hand mixer, or a food processer).
  6. Mix until smooth and creamy.
  7. Add the cooled shallot mixture and mix until incorporated. You may have to stop the motor and scrape down the inside of the bowl with a spatula and continue beating until thoroughly mixed.
  8. Lay a plastic wrap or parchment paper flat on your work surface.
  9. Transfer the butter onto it.
  10. Roll the butter up in the paper/plastic into a 2 inch wide log.
  11. Twist the ends of the paper/plastic to compact the butter into a tight roll.
  12. Refrigerate or freeze until needed.
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