White Wine Butter with Shallots

Flavoured butters are an easy way to add a little snap to your favourite breads and food dishes. White Wine and Shallot Butter, a compound butter that's made with shallots, wine and parsley for making your steak made at home seem like the gourmet steakhouse dinner at your favourite restaurant. Though this butter is not just for steaks, it also works served on of top fish, chicken or even as a butter spread to really give an enhanced flavour to your favourite sandwich. Always begin with soft butter. It will blend with the other ingredients much easier and saves time while mixing. Set your butter out at least 30 minutes before whipping it.

1 cup white wine (125 mL)
1 cup (2 sticks) unsalted butter, softened (250 g)
½ cup shallots, finely chopped
2 Tbsp. fresh flat-leaf parsley, finely chopped
kosher or sea salt
black pepper, freshly ground

Place a skillet onto the stove and turn to medium-high. Add the shallots to the pan and stir until softened (not browned), about two minutes.

Once the shallots are softened slowly add the wine and bring to a boil. Turn the heat down to medium, and reduce, stirring frequently until all but 1 Tbsp. of the wine has evaporated and absorbed into the shallots. Remove from the heat and allow to cool completely.

With an electric mixer, cream the softened butter in a medium-sized bowl until it is fluffy. Begin at a low speed on your mixer and work your way up to faster speeds as the butter gets creamier. The more you whip it, the fluffier it will become.

Add the wine/shallot reduction, parsley, salt and pepper. Combine until well blended.

Butter Log:
Many professional chefs will roll a compound butter into cylinders and chill or freeze them until it's time to serve a dish. It's an easy way to store the butter as well as cut off a small slice at a time.

Spread a piece of plastic wrap on the counter (about 12" long). Spoon the butter in the middle of the plastic wrap so that it is approximately the same length as a stick of butter.

Fold the plastic wrap around the butter, carefully rolling into a log, and then tuck the ends underneath the butter.

Refrigerate for at least 3 hours before using so that the butter is completely chilled and the flavours can meld. Slice into ¼" thick rounds for serving.

Chill for up to 1 week or freeze until needed.