This butter with red wine mixed in, known as compound butter, acts as an instant sauce and adds a nice note when used to garnish meat dishes, such as our Bistecca Fiorentina, or mixed into green beans just before serving.
This recipe was featured in our Valentine’s Day story.
- 6 tablespoons unsalted butter (3/4 stick), at room temperature
- 2 teaspoons Chianti or any medium-bodied red wine
- 1 teaspoon kosher salt
- 1Use a rubber spatula to soften butter in a mixing bowl until it is very spreadable. Add wine and salt and mix until thoroughly combined.
- 2Place compound butter on a sheet of plastic wrap. Shape into a log and twist the ends to seal. Place butter in the refrigerator to harden.
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