Beurre Marchand de Vins (Red Wine and Shallot Butter)

Ingredients

• 2 décilitres red wine
• 25 grammes chopped shallots
• a pinch of fine salt
• a pinch of pepper from the mill
• 1 spoonful dissolved meat glaze
• 150 grammes butter
• the juice of a quarter of a lemon
• 1 spoonful chopped parsley

Instructions

1. Reduce the red wine by half with the chopped shallots.
2. Add the fine salt, the pepper from the mill or mignonnette, the dissolved meat glaze, the softened butter, the lemon juice and the chopped parsley.
3. Mix the whole well together.