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Ingredients (3)

  • 6 tablespoons unsalted butter (3/4 stick), at room temperature
  • 2 teaspoons Chianti or any medium-bodied red wine
  • 1 teaspoon kosher salt
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Nutritional Information
  • Calories206
  • Fat23.04g
  • Saturated fat14.59g
  • Trans fat0.93g
  • Carbs0.1g
  • Fiber
  • Sugar0.04g
  • Protein0.24g
  • Cholesterol61.06mg
  • Sodium73.75mg
  • Nutritional Analysis per serving (3 servings) Powered by

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.


  1. 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.
  2. 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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