Wine Merchant’s Butter

Name: Wine Merchant’s Butter
Yield: Serves 6-8
Cuisine: French
Ingredients: 2 tablespoons finely chopped curly-leaf parsley; lemon juice or red wine vinegar, ideally Forum cabernet sauvignon vinegar; 250 g soft unsalted butter; freshly ground black pepper to taste; 50 g eschalots, finely chopped; 25 g veal glace; 250 ml pinot noir

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

This is ideal for a grilled steak, lamb cutlet or fillet of salmon. The simplicity of wine merchant’s butter makes the quality of the ingredients vital. Compared to regular red wine vinegar, which can be rather harsh, Forum aged cabernet sauvignon vinegar has a soft acidity that serves to intensify the flavour of the red wine.

Ingredients

250 ml pinot noir
50 g eschalots, finely chopped
25 g</

Oceania
Europe
Australia
France
Sauce
Gluten-free
Mediterranean

Method

In a small saucepan, reduce the wine and eschalots to about ⅓ of their original volume. Add the veal glace and dissolve. Allow to cool until just tepid.
Combine with the butter in a food processor, season with pepper and parsley and finish with a tiny amount of lemon juice or vinegar.