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Red Wine Garlic Herb Butter

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Ok no gimmicks, it is butter, but its highly seasoned so a little goes a LONG way.

This takes some time to make, but it will make every single person in the house swoon at your amazing cooking abilities and the intoxicating aroma coming from YOUR kitchen...

I like to 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!


makes 10 servings

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

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 (boring) grilled chicken, fish, you name it.

111 cal, 10g fat, 0.7g carb, 75mg sodium

* Use any herbs you have on hand or like, tarragon is a classic, chervil would also be nice. Just be careful not to add too much of any one or the garlic and wine flavor will be masked. *

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