Red Wine Garlic Herb Butter
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 111.5
- Total Fat: 10.4 g
- Cholesterol: 27.4 mg
- Sodium: 75.1 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.1 g
- Protein: 0.2 g
View full nutritional breakdown of Red Wine Garlic Herb Butter calories by ingredient
Submitted by: MSDAMA
Introduction
Put a pat of this butter onto your steaks as they come off the grill. Allow the meat to rest for 5-10 minutes while this butter melts into it. Steakhouse flavors! Put a pat of this butter onto your steaks as they come off the grill. Allow the meat to rest for 5-10 minutes while this butter melts into it. Steakhouse flavors!Number of Servings: 10
Ingredients
-
1 stick plus 1 T salted butter
4 cloves garlic, finely minced or grated on zester
1 cup red wine
1 tsp minced fresh thyme
1 tsp minced fresh parsley
1 tsp minced fresh sage
(or any other fresh herb you like or have on hand)
Directions
Place stick of butter in a bowl and set aside, at room temperature.
In a small nonstick skillet, heat 1 T butter over medium heat until bubbling. Once bubbling has subsided, add garlic and cook swirling pan constantly until garlic is fragrant but not browned, about 2 minutes. Add wine and bring to a boil. Reduce heat to low and simmer until nearly all the wine is reduced, about 20 minutes. There should be about 1-2 tablespoons left in the pan, no more. Turn off heat and let cool completely.
Using a rubber spatula, carefully scrape all of reduced wine/garlic into room temp butter. Stir in herbs and a little black pepper. Taste for seasoning.
Dump out butter mixture onto a sheet of wax paper, folding paper over butter. Form into a log and chill for at least one hour, up to overnight.
When you heat your grill, pull this out and put it on a butter dish, allowing it to warm slightly before spreading it on your steaks.
This also works wonders on grilled chicken, fish, you name it.
Number of Servings: 10
Recipe submitted by SparkPeople user MSDAMA.
In a small nonstick skillet, heat 1 T butter over medium heat until bubbling. Once bubbling has subsided, add garlic and cook swirling pan constantly until garlic is fragrant but not browned, about 2 minutes. Add wine and bring to a boil. Reduce heat to low and simmer until nearly all the wine is reduced, about 20 minutes. There should be about 1-2 tablespoons left in the pan, no more. Turn off heat and let cool completely.
Using a rubber spatula, carefully scrape all of reduced wine/garlic into room temp butter. Stir in herbs and a little black pepper. Taste for seasoning.
Dump out butter mixture onto a sheet of wax paper, folding paper over butter. Form into a log and chill for at least one hour, up to overnight.
When you heat your grill, pull this out and put it on a butter dish, allowing it to warm slightly before spreading it on your steaks.
This also works wonders on grilled chicken, fish, you name it.
Number of Servings: 10
Recipe submitted by SparkPeople user MSDAMA.
