Prep 1 hr
Cook 30 mins
The best way to use this sauce is to chill the finished sauce and when it has solidified, spread it like butter over your meat. Or, rollit into balls, as you would roll butter balls, and place a ball on each piece of cooked hot meat. It melts and flows over the meat to flavor and season it.
- 1 lb butter, at room temperature
- 2 cups deep red wine (Burgundy, Zinfandel, Merlot, Petit Sirah or Pinot Noir)
- 1⁄2 cup shallots, minced or 1⁄2 cup green onion
- 1⁄2 cup cooked mushroom
- 1⁄2 cup parsley, finely chopped
- 1⁄2 teaspoon ground black pepper
- 1 tablespoon lemon juice, optional
- Place the wine, shallots, parsley and black pepper into a sauce pan.
- Bring mixture to a fast boil and continue cooking until the liquid is reduced by half Remove the sauce from the heat and allow it to cool.
- When lukeware, thoroughly blend in the softened butter.
- You can use the sauce as is or chill it before using.
This is a great sauce! I used marlot and had wonderful result reserving it with sole fillet. I imageine it'd go well with other seafood or pork chop as well. Very tasty!
Sorry, but this just didn't do it for us. When I actually went to make the recipe, I wondered how to deal with the mushrooms (how to chop, and when to add) then when to add the lemon juice (which I decided it needed). I also think it needed a grinding of salt, as this was to be the main flavouring of our beautiful steaks. It was also difficult to incorporate all the wine into the softened butter-I don't know how I could overcome that problem. I found the purple mushrooms a little off-putting, and although it taste "OK" I wouldn't make it again.