Food

Make Your Own Wine Butter

August 24, 2016

Butter + Port + Sharp White Cheddar

Eat atop water crackers or use it to make mac ‘n’ cheese.

Ingredients:

  • 1 stick butter, room temperature
  • 1/4 cup grated sharp white cheddar cheese
  • 2 Tablespoons port

Instructions:

Mix all ingredients in a mini food processor until smooth. Then scoop butter onto wax or parchment paper and roll into a log. Store in the freezer.

Butter + Cabernet Sauvignon + Shallot

Douse a steak with this butter after cooking it to perfection in a skillet.

Ingredients:

  • 1 stick butter, room temperature
  • 1/2 shallot
  • 2 Tablespoons cabernet sauvignon
  • Mix, mix, mix! Roll and roll!!!!

Butter + Chardonnay + Dill + Lemon Zest

Top barbecued salmon or eat with pita bread alongside a Persian dinner.

Ingredients:

  • 1 stick butter, room temperature
  • 2 Tablespoons chardonnay
  • 1 Tablespoon dill
  • zest from one lemon

Butter + Pinot Grigio + Roasted Garlic + Parsley + Parmesan

Use to make fancy garlic bread or to flavor roasted veggies.

Ingredients:

  • 1 stick butter, room temperature
  • 1 Tablespoon pinot grigio
  • 1 clove roasted garlic (or raw if you prefer a spicier butter)
  • 1 Tablespoon parsley
  • 1/4 cup parmesan

Butter + Rosé + Strawberry + Bacon + Brown Sugar

The obvious choice: Ditch regular butter and use this on French toast, waffles, pancakes or any other pastry your heart desires.

Ingredients:

  • 1 stick butter, room temperature
  • 1 Tablespoon rosé
  • 2 small strawberries
  • 1 piece cooked bacon, broken into bits
  • 1 Tablespoon brown sugar

Instructions:

  1. Cutting up the strawberries and bacon first will make for easier mixing.
  2. Compound butter is easy to make.
  3. You can honestly add any ingredient you want.
  4. Think about flavor profiles, what tastes good with what and also consistency.
  5. The less liquidy items, the better.Butter is so versatile.
  6. Mixed with sweet ingredients, it’s perfect for pastries; mixed with savory ingredients, it’s perfect for meats and veggies.

Note: Blitz the butter before mixing the rest of the ingredients.

Credit: Roy Thanghivan

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18 Comments

  • Reply Aria on August 24, 2016 says;

    P, this is awesome!

  • Reply Agnus D on August 24, 2016 says;

    Yes this is wonderful

  • Reply J. Elliott on August 24, 2016 says;

    Very very nice!

  • Reply Ursula on August 24, 2016 says;

    Excellent Recipies

  • Reply Nadine Rodriguez on August 24, 2016 says;

    WOW. This looks good

  • Reply Elena Poensgen on August 24, 2016 says;

    Wow, Just GIMME.

  • Reply Vanessa Ostermann on August 24, 2016 says;

    This looks so mouthwateringly delicious!

  • Reply Puja Santosh on August 24, 2016 says;

    Thank you very much

  • Reply Tara on August 24, 2016 says;

    This dish looks so delicious, P!

  • Reply Serina on August 24, 2016 says;

    stunning! Keep up the good work

  • Reply Wendy R. on August 24, 2016 says;

    Simply amazing. Amazing!

  • Reply Nicole P on August 24, 2016 says;

    You are amazing! Someday I want to come alllll the way to India and cook dinner with you : )

  • Reply Patricia on August 24, 2016 says;

    Definitely craving a bowl of this… right now..

  • Reply Inga on August 25, 2016 says;

    A very excellent Post

  • Reply Kanimozhi Senthil on August 25, 2016 says;

    This goes for the weekend 🙂 Unless your next post is before the weekend

  • Reply rain77 on August 25, 2016 says;

    Gosh! it looks too good

  • Reply Biyu Bo Changchang on August 25, 2016 says;

    his looks so good, might just be a new favourite dish to me! 😀

  • Reply Gwen on August 25, 2016 says;

    I’m drooling; Slurp, Slurp, Slurp….

  • Leave a Reply