Red Wine Shallot Compound Butter

Red Wine Shallot Reduction

• 1 teaspoon black peppercorns (coarsely cracked)
• 1 tablespoon unsalted butter
• 2 medium shallots (very finely minced, about ⅓ cup)
• 1 clove garlic (finely grated or minced)
• 1 tablespoon red wine vinegar
• ¾ cup dry red wine
• 1 teaspoon honey
• 1 sprig fresh thyme
• 1 small sprig fresh rosemary
• 1 bay leaf
• ½ teaspoon porcini powder (optional, for deeper steakhouse flavor)

Compound Butter

• 1 cup unsalted butter (2 sticks, softened)
• ½ teaspoon Worcestershire sauce
• ½ teaspoon Dijon mustard
• 1 tablespoon fresh chives (thinly sliced)
• 1 tablespoon fresh parsley (finely chopped)
• ½ teaspoon kosher salt (or to taste)

Optional Finish

• flaky sea salt
• extra cracked black pepper
• chives (thinly sliced)

Instructions

1. Toast the Pepper: Add the cracked peppercorns to a dry small saucepan or skillet over medium-low heat. Toast for 30–60 seconds, stirring often, until fragrant. Transfer to a small plate.1 tsp cracked black peppercorns
2. Cook the Shallots: Add the butter to the same saucepan over medium-low heat. Add the shallots and cook for 4–5 minutes, stirring often, until softened but not browned. Add the garlic and cook for 30 seconds.1 tbsp butter, 2 shallots, 1 clove garlic
3. Deglaze with Vinegar: Add the red wine vinegar and cook for 1–2 minutes, scraping the pan, until the vinegar is nearly evaporated.1 tbsp red wine vinegar
4. Reduce the Wine: Add the red wine, honey, thyme, rosemary, bay leaf, toasted pepper, and porcini powder if using. Bring to a simmer and cook for 10–14 minutes, stirring often, until the wine is reduced to a thick, glossy shallot paste with almost no loose liquid remaining.¾ cup red wine, 1 tsp honey, thyme, rosemary, bay leaf, toasted pepper, ½ tsp porcini powder
5. Cool Completely: Remove the thyme sprig, rosemary sprig, and bay leaf. Transfer the red wine shallot reduction to a small bowl and refrigerate until completely cool.cooled red wine shallot reduction
6. Mix the Butter: Add the softened butter to a mixing bowl. Add the cooled red wine shallot reduction, Worcestershire sauce, Dijon mustard, chives, parsley, and kosher salt. Mix with a rubber spatula until evenly combined.1 cup butter, red wine shallot reduction, ½ tsp Worcestershire, ½ tsp Dijon, 1 tbsp chives, 1 tbsp parsley, ½ tsp kosher salt
7. Shape the Butter: Spoon the compound butter onto parchment paper or plastic wrap. Roll into a tight log, twisting the ends to seal. You can also pack it into a ramekin or airtight container.red wine shallot compound butter
8. Chill Until Firm: Refrigerate for at least 1 hour, or until firm enough to slice.chilled compound butter
9. Slice and Serve: Slice into rounds and serve over hot steak, chicken, pork chops, burgers, potatoes, roasted vegetables, corn, mushrooms, or dinner rolls. Finish with flaky sea salt, extra cracked pepper, or chives if desired.finished red wine shallot compound butter, flaky sea salt, cracked pepper, chives