Equipment
- Mixer
Ingredients
- 2 cups Butter Unsalted ideally. Yes, this is 4 sticks!!! You'll want it softened.
- 2 cups Red Burgundy Wine
- 2 tsp Beef Demi Glace See notes for a recipe
- 3 cloves Garlic Grated
- 2 tsp Worcestershire Sauce
- 1 tsp Dijon Mustard
- 1 tbs Salt Forgo if using salted butter
- 1/2 tsp Black Pepper Coarse
- 1/2 tsp Fresh Thyme Chopped
- 2 tbs Water Hot
Instructions
- Gather your ingredients. In a large bowl, mix the hot water and demi glace together until blended.
- Reducing the wine over medium heat. We are going to reduce this all the way down to 2 tbs (crazy right???). This is likely going to take at least 15 minutes if not longer.
- This is what that small bottle of wine has turned into. So much packed flavor!
- Add the wine, salt, Worcestershire, black pepper, and black mustard into the Demi Glace. Stir and then add the grated garlic. Stir further.
- Add your butter and the thyme.
- After you've gotten it fairly well mixed up, I'd suggest putting it into a mechanical mixer and run it on medium speed for a few minutes. Otherwise you'll be spending all day getting that liquid integrated into the butter.
- Spread the butter out on parchment paper. Use a butter knife to smooth it and shape it. It should look like a 1" thick plate of fudge.
- Make it your own now. Cut the butter into squares, circles, stamp your initials ;-)…. whatever you like. I used a shot glass to stamp out little circles. I find that to be the perfect size for a nice sized steak.
- Cover the butter and transfer it to the fridge to firm up a bit before further handling.
- Put the butter on the next steak you cook, or melt it over a starch.
Notes
- This butter takes a LONG time compared to some other alternatives. But it packs a ton more flavor. The reduced wine and the demi glace concentrate a lot of flavors into a small volume.
- You can use demi glace bought from the store, or you can make your own. I have a recipe for Beef Demi Glace that works perfectly here.
- This makes A LOT of butter. Share it with your friends or cut the recipe in half.
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