Cabernet and Caramelized Shallot Compound Butter
Cabernet and Caramelized Shallot Compound Butter
Directions
- Slice butter and place in mixer with paddle attachment.
- In a sauté pan over medium high heat add olive oil and shallots. Cook for 1-2 minutes to caramelize then remove from heat and cool.
- In the same sauté pan over medium heat pour in wine and reduce by half then remove from heat and cool to room temperature.
- Turn mixer on low speed and pour in the wine, salt, and pepper. Lastly add shallots and basil.
- Scrape bowl with spatula onto a sheet of parchment paper and roll into a tube. Wrap this with plastic wrap and freeze or refrigerate until needed. You will slice into disks for service.
Ingredients
- 1 lb Nature's Best Dairy® Butter, Unsalted, room temperature
- 1/2 cup cabernet wine
- 1/2 cup Peak Fresh Produce® Shallot(s), small dice
- 1 tbsp Roma® Oil, Olive
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 1 1/2 tbsp Peak Fresh Produce® Basil, minced
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
