Beurre Bercy (Bercy Butter)

Ingredients

• 200 ml white wine
• 1 tablespoon shallots, finely minced
• 200 g butter, softened to pomade
• 500 g beef marrow, diced
• 1 tablespoon flat-leaf parsley, chopped
• 8 g fine sea salt
• pinch freshly ground pepper
• 0.5 lemon lemon juice

Instructions

1. Reduce the white wine with minced shallots by half over heat. In a separate bowl, combine the softened butter with the poached and drained beef marrow (moelle), working them together until smooth. Fold in the chopped parsley, salt, and a generous grinding of fresh pepper. Add the lemon juice and mix well to incorporate. Finally, fold in the reduced wine and shallot reduction, stirring until fully blended and homogeneous.