savory rosé + shallot butter

I find that I am becoming a little extra - in the great words of Dorinda Medley ‘I MADE IT NICE!’

I just like that extra little effort in things, and I like everything to be well, pretty.

So for a recent trip with friends, I naturally had to make my fan fave crusty bread and to be a little extra (extreme) I made a savory butter to lather on top - super easy and stolen from my girl Adrianna Adarme! Enjoy!

Ingredients:

1/2 cup dry rosé, room temp

1/4 teaspoon fine grain salt

1/4 cup unsalted butter, room temp

1 tablespoon finally chopped shallot (about a half a shallot)

Directions:

  1. In a small saucepan over med - high heat, bring the rosé and salt to a simmer. Cook the rosé until it reduces to 2 tablespoons (about 5 minutes). Pour the reduced rosé into a bowl and set aside to cool to room temperature.

  2. In a medium bowl, slowly incorporate the wine into the softened butter, whipping with a fork. This may take a while but slowly, they will combine. Lastly, fold in the shallot.

  3. Transfer the butter to a piece of plastic wrap and shape the butter into a log and refrigerate for at least 2 hours - you may serve softened or chilled.

  4. Spread on ALL of the things - STEAK BABY! Anything!

Brooke Pappcooking, cook, southern cooking