- 2 tablespoons [30 mL] minced green onion
- 6 tablespoons [90 mL] dry red wine
- 2 tablespoons [30 mL] brown sauce mix
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] gray pepper
- 1/2 cup [115 g] butter
- Juice of 1/4 lemon
- 1 tablespoon [15 mL] freshly chopped parsley
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- Into a small saucepan, bring together to a boil, over low heat, green onion, dry red wine, brown sauce mix, salt and gray pepper, until reduced by half; cool.
- Into a small bowl, beat butter until light and foamy.
- Beat butter, a little at a time, into cooled dry red wine mixture, beating constantly.
- Mix in lemon juice and chopped parsley.
- Check for seasonings.
- Refrigerate until cold.
- Shape butter into a roll; freeze, wrapped into al foil, until ready to use.
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