CABERNET BUTTER WITH ROSEMARY

CABERNET BUTTER WITH ROSEMARY

 

I love flavored butters and all their sweet and savory versatility.  Strawberry butter on scones, chive butter on a baked potato; a flavored butter is like a nice wine, it’s an enhancement to just about any dish.  With that in mind, this Cabernet Butter with Rosemary uses the big bold flavor a dry, sweet Cabernet mingled together with creamy butter resulting in a mouth a pleasing taste sensation. To make this successful, you must slowly simmer the wine down to thick, syrupy consistency for essential depth of flavor.  The rosemary, which does have its own strong taste goes amazingly well with the Cab.

Mixing the wine and butter is like a spin-art creation. The deep, dark red color swirls into softened butter producing a rich taste. Place a dollop on a great steak and as it runs down the sides, each bite becomes more succulent.  Try elevating a basic hamburger by inserting a slice of the butter inside the meat before grilling.  Add the Cab butter to a bowl of hot fusilli and toss in some sautéed mushrooms; a simple dinner becomes redefined. Or simply spread on pieces of lightly toasted rustic bread.   At its core, this is a compressed buttery wine sauce that will find infinite uses in the kitchen.  The best thing, like any other flavored butter, it can be stored in the freezer and pulled out as wanted.

Cabernet Butter with Rosemary

A rich flavored butter that elevates meats and pasta, as well as delicious simply spread on some rustic bread. Makes 1 cup.

Ingredients

  • 1 cup Cabernet wine

  • 1 spring fresh Rosemary

  • pinch of salt

  • 2 sticks unsalted butter room temperature

Instructions

  1. In a small, non-reactive pot, add the wine and fresh rosemary and simmer until bubbling. Once bubbling, turn the flame down to low and continue to cook until the wine has cooked down to a thick syrup – about 2 – 2/12 tablespoons. Remove from the heat and let cool completely.

  2. In the bowl of a mix, using a paddle attachment, add the softened butter and begin to slow mix until thoroughly smooth. Remove the rosemary from the Cabernet and slow pour in the wine as the butter mixes. When combined, spoon out the wine butter onto a piece of plastic wrap and shape into a log. Close tightly and freeze. When ready to use, just slice the amount you want and refreeze the rest.