Cabernet and Caramelized Shallot Compound Butter


  1.  Slice butter and place in mixer with paddle attachment.
  2. 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.
  3. In the same sauté pan over medium heat pour in wine and reduce by half then remove from heat and cool to room temperature.
  4. Turn mixer on low speed and pour in the wine, salt, and pepper. Lastly add shallots and basil.
  5. 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.


  • 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