Marchand de Vins Butter

Ingredients

• 2 decilitres red wine
• 25 grams shallots, minced
• 1 pinch fine sea salt
• 1 pinch freshly ground pepper (or mignonnette)
• 1 spoon glace de viande (meat glaze), dissolved
• 150 grams butter, softened to pomade consistency
• 1/4 whole lemon, juice only
• 1 spoon flat parsley, chopped

Instructions

1. Reduce 2 decilitres of red wine mixed with 25 grams of minced shallots by half. Add a pinch of fine sea salt and a pinch of freshly ground pepper (or mignonnette). Stir in 1 spoonful of glace de viande (meat glaze) that has been dissolved. Incorporate 150 grams of butter that has been softened to pomade consistency (pommade). Add the juice of a quarter lemon and 1 spoonful of chopped flat parsley. Mix everything thoroughly until well combined.