James Peterson

Beurre Marchand de Vins

Red Wine Shallot Butter

Preparation info
    • Difficulty

      Easy

Appears in
Glorious French Food
Glorious French Food

By James Peterson

Published 2002

  • About

Method

Combine 1 cup [250 ml] of full-bodied red wine with 1 finely chopped shallot and 2 tablespoons of