RED BUTTER RECIPES

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BEST RED WINE BUTTER RECIPE - HOW TO MAKE RED WINE BUTTER



Best Red Wine Butter Recipe - How To Make Red Wine Butter image

Red Wine Butter from Delish.com is a super-savory compound butter that can go on anything: steak, veggies, pasta, and more!

Provided by Lena Abraham

Categories     nut-free    vegetarian    date night    dinner party    weeknight meals    side dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 1 cup

Number Of Ingredients 9

1 c.

red wine

1

sprig rosemary

1

bay leaf

1/2 tsp.

honey

1 c.

(2 sticks) butter, softened to room temperature

1

clove garlic, minced

Kosher salt

Freshly ground black pepper

2 tbsp.

finely chopped chives

Steps:

  • In a small saucepan, combine wine, rosemary, bay leaf, and honey. Bring to a boil, then reduce to a simmer and cook until wine has reduced to about 2 tablespoons, 10 to 12 minutes. (It should be thick and syrupy, like maple syrup.) Remove rosemary and bay leaf from wine. In a large bowl, combine butter, garlic, and reduced red wine. Season with salt and pepper and use a hand mixer or spatula to combine until smooth. Fold in chives and transfer mixture to a large piece of plastic wrap. Tightly wrap butter and form into a rounded stick. Twist ends of plastic wrap to seal and refrigerate until firm. Slice butter into pats when ready to serve.

RED CHILE GARLIC BUTTER RECIPE BY JEANMARIE BROWNSON



Red Chile Garlic Butter Recipe by JeanMarie Brownson image

Dollop small bits of this butter over grilled steak, burgers, chops, vegetables and corn as soon as they come off the grill.

Total Time 19 minutes59S

Prep Time 9 minutes59S

Yield 8

Number Of Ingredients 9

1 tablespoon safflower, sunflower or expeller-pressed canola oil
1 large (10 to 12 ounces) sweet onion, halved, very thinly sliced
3 cloves garlic, crushed
2 tablespoon pomegranate molasse or balsamic vinegar
1/2 cup (1 stick) unsalted butter, softened
2 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne, optional

Steps:

  • Step 1: Heat a large well-seasoned cast-iron or nonstick skillet over medium heat. Add oil and onion. Cook and stir over medium heat until onion is soft and richly browned, about 10 minutes.
  • Step 2: Stir in garlic and cook 1 minute. Stir in pomegranate molasses. Remove from heat and cool.
  • Step 3: Put onion mixture into food processor along with butter, paprika, salt, cumin and cayenne. Process with on/off turns until nearly smooth. Scoop out into a covered container. Refrigerate covered up to 2 weeks. Use at room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 138 calories, SugarContent 3 g, FatContent 13 g, CarbohydrateContent 5 g, CholesterolContent 31 mg, FiberContent 0.6 g, ProteinContent 0.7 g, SaturatedFatContent 7 g, SodiumContent 147 mg, TransFatContent 0.5 g

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