TITLE: SHALLOT CHARDONNNAY BUTTER
CATEGORY: SOUPS, SALADS AND SAUCES

• 2 CUPS DRY WHITE WINE
• 1/4 CUP MINCED SHALLOTS (1 LARGE SHALLOT)
• 1 & 1/2 TBLS FINELY CHOPPED FRESH FLAT LEAF PARSLEY
• 1/2 TEASPOON KOSHER SALT
• 1/2 TEASPOON FRESHLY GROUND PEPPER
• 2 STICKS UNSALTED BUTTER, ROOM TEMP

1. COMBINE THE WINE AND MINCED SHALLOTS IN A SMALL SAUCE PAN (OR SAUTE PAN) OVER MEDIUM LOW HEAT. SIMMER UNTIL THE LIQUID HAS REDUCED TO ABOUT 2 OR 3 TBLS. REMOVE THE PAN FROM THE HEAT, AND TRANSFER THE WINE REDUCTION TO A MEDIUM MIXING BOWL TO COOL COMPLETELY.

2. USING A RUBBER SPATULA, STIR THE COOLED WINE REDUCTION, PARSLEY, SALT AND PEPPER INTO THE SOFTENED BUTTER, TASTE AND ADJUST.

3. TRANSFER THE COMPOUND BUTTER TO A SHEET OF PARCHMENT PAPER. FORM THE BUTTER INTO A CYLINDER ABOUT 1 & 1/2 INCHES IN DIAMETER. CLOSE THE PAPER AROUND THE CYLINDER TO SEAL AND FRIDGE OR FREEZE UNTIL FIRM.