We love keeping a compound butter in our fridge to add a little oomph to proteins and veggies when they need it. Case & point: we put this
Tuscan butter on everything, from chicken to salmon to a simple slice of toasted sourdough. Our newest fave is this garlicky, herbaceous number. The striking butter not only adds color to the plate, but it’s got lots of assertive flavor to wake up even the blandest of meals. This butter is a no-brainer on top of your steak dinner, but that isn’t your only option: add it to your pasta, roasted potatoes, or grilled vegetables.
Once made, store it in the refrigerator, or freeze if you’re wanting to keep this butter on you for months. Choose one of your favorite red wines for this recipe—checkout our list of all the major types of red wines if you need some inspo.
Made it? Let us know how it went in the comment section below!
We love keeping a compound butter in our fridge to add a little oomph to proteins and veggies when they need it. Case & point: we put this
Tuscan butter on everything, from chicken to salmon to a simple slice of toasted sourdough. Our newest fave is this garlicky, herbaceous number. The striking butter not only adds color to the plate, but it’s got lots of assertive flavor to wake up even the blandest of meals. This butter is a no-brainer on top of your steak dinner, but that isn’t your only option: add it to your pasta, roasted potatoes, or grilled vegetables.
Once made, store it in the refrigerator, or freeze if you’re wanting to keep this butter on you for months. Choose one of your favorite red wines for this recipe—checkout our list of all the major types of red wines if you need some inspo.
Made it? Let us know how it went in the comment section below!
- Yields:
-
1
c.
- Prep Time:
- 10 mins
- Total Time:
- 30 mins
Directions
-
- Step 1
In a small saucepan, combine wine, rosemary, bay leaf, and honey. Bring to a boil, then reduce to a simmer and cook until wine has reduced to about 2 tablespoons, 10 to 12 minutes. (It should be thick and syrupy, like maple syrup.)
- Step 2Remove rosemary and bay leaf from wine. In a large bowl, combine butter, garlic, and reduced red wine. Season with salt and pepper and use a hand mixer or spatula to combine until smooth. Fold in chives and transfer mixture to a large piece of plastic wrap. Tightly wrap butter and form into a rounded stick. Twist ends of plastic wrap to seal and refrigerate until firm.
- Step 3Slice butter into pats when ready to serve.
- Step 1
PHOTO: ROCKY LUTEN; FOOD STYLING: MAKINZE GORE
