Store homemade wine butter spread in the freezer to keep rich flavor on hand for busy weeknights.
- McCormick Test Kitchens
We stock our kitchen with cooking wine to season anything from scallops to steak. But thanks to Peaceful Bend Vineyard, we’ve discovered a far easier way to cook with our favorite beverage.
The solution: wine butter. It’s easy enough to make at home and delicious enough to transform your meal. Let us explain.
What do I need? A stick of unsalted butter, whipped; a bottle of dry wine (we suggest a dry Sauvignon Blanc or Cabernet Sauvignon); 2 tablespoons granulated sugar; and parchment paper. You can also add shallots, herbs or even fruit for more flavor.
Cool. How do I make it? Pour wine and sugar in a large saucepan and bring it to a boil. Then, reduce heat and bring it to a simmer for about an hour. Let the wine cool to room temperature, then add the whipped butter and stir until the mixture does not separate. Using parchment paper, wrap the wine butter into logs and refrigerate until it’s firm.
Wow, that’s genius. How do I use it? Use a bit of your premade compound butter any time you’d use cooking wine. Use it to make pan sauces or to top meat and fish dishes. Or just forget the whole cooking thing and spread it on crostini.
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