Ingredients
- 7 tbsp Bluegrass Vineyard Dry Red Wine (Mammoth Merlot, Liberty, Blue Line)
- 1 medium shallot
- 1 clove garlic
- 1 stick salted butter (softened)
- 1 bunch parsley
- cracked pepper to taste
Instructions
- Finely chop the shallot and garlic and add into a small saucepan over medium heat and add in the wine.
- Cook down until there is almost no wine left, about 5-10 minutes. Take off of heat and cool to room temperature.
- Put softened butter, parsley if using and black pepper into food processor or bowl and mix until incorporated.
- Add wine and shallot mixture and mix until it is a beautiful pink color.
- Lay a large piece of cling film onto work surface and spoon mixture into a rough long form and at the edge of the film.
- Roll the cling film around the butter and pinch ends and continue to roll until a nice log forms.
- Refrigerate for up to two weeks or wrap in parchment paper then aluminum foil and freeze for up to 6 months.
Notes
Use to finish steak, in pasta, rice, or on crusty bread for a twist on the normal garlic bread.