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Recipe Summary
Yield: Makes about 1/2 pound
Ingredients
Ingredient Checklist
1/3 cup Pinot Gris wine
1 cup (2 sticks) unsalted butter, softened
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped shallot
1 teaspoon finely chopped garlic
Pinch of salt
Pinch of freshly ground pepper
Grated zest of 1 orange
Grated zest of 1 lemon
Gallery
Recipe Summary
Yield: Makes about 1/2 pound
Gallery
Recipe Summary
Yield: Makes about 1/2 pound
Recipe Summary
Yield: Makes about 1/2 pound
Yield: Makes about 1/2 pound
Makes about 1/2 pound
Ingredients
Ingredients
- 1/3 cup Pinot Gris wine
- 1 cup (2 sticks) unsalted butter, softened
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped shallot
- 1 teaspoon finely chopped garlic
- Pinch of salt
- Pinch of freshly ground pepper
- Grated zest of 1 orange
- Grated zest of 1 lemon
Directions
In a small nonreactive pan cook wine over medium heat until reduced to about 1 tablespoon. Let stand until cool.
In a medium bowl, combine butter, reduced wine, parsley, shallot, garlic, salt, pepper, and orange and lemon zests. Stir until well combined. Store, refrigerated in an airtight container, for up to 1 week.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pinot Gris Compound Butter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pinot Gris Compound Butter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
