Pinot Noir Butter


Pinot Noir Butter

Ingredients

  • 1 stick (1/2 cup) unsalted butter, softened to room temperature
  • 1 1/2 cups pinot noir
  • 1/8 teaspoon sea salt
  • pinch of black pepper

Procedure

  1. Bring the wine to a boil in a saucepan (be careful so it does not boil over!) and cook until reduced to just under 1/4 cup – this took me about 15 minutes. Let cool completely.
  2. Once wine is cool, combine with softened butter, salt and pepper, and mix thoroughly to combine. I had some issues with the butter absorbing all of the wine, so what I did was place the entire bowl in the fridge, and pop it out every 15 minutes or so, mixing really well with a spoon until all of the wine mixed in.
  3. Once mixed completely, chill in the fridge for about 5 minutes, then form into a square or log with your hands and wrap in plastic wrap.
  4. Refrigerate until ready to use – best if used after 2-3 days so the flavors can mesh!
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