Beurre Marchand de Vin

As mentioned in my last post, I absolutely loved the butter Chef Ashlee made for her Mother's Day dinner.

It was so good, I decided to share the recipe with y'all. A shallot red wine reduction is added to the butter, creating a pretty pink color, and an OOSOME flava (my attempt at an Aussie accent).
I hope you enjoy it as much as I did. As my father-in-law always says, "Bon Appétity!"

Beurre Marchand de Vin (Wine Merchant Butter)- 2 brs persil/parsley
- 100 g echalotes/shallots
- 200 ml vin rouge/red wine
- 100g beurre/butter
- 1 pc citron, jus/lemon, juice

Method1. Finely chop the shallots. Combine it with the red wine in a pot, bring to a boil, and reduce.
2. Finely chop the parsley, and fold it into the butter.
3. Add the red wine reduction and lemon into the butter mixture. Mix well.
4. Put the butter into a piping bag, and pipe the butter mixture onto a lining tray. Refrigerate until hard, and serve.

This butter goes well with meats, but heck, eat it with whatever you like.