St. Supéry Cabernet Compound Butter

from St. Supéry estate chef Tod Kawachi

Ingredients

2 C St. Supery Cabernet Sauvignon

2 Tbl Red Wine Vinegar

8 oz Butter-unsalted, room temperature

2 Tbl Shallots-minced

2 tsp Tarragon-Fresh chopped

2 tsp Parsley–Fresh chopped

Salt-to taste

Black pepper-fresh ground, to taste

Directions

In a small stainless sauce pot slowly simmer the St. Supery Cabernet Sauvignon, red wine vinegar, and shallots until this reaches a thin syrupy consistency (from 2C down to 1/8C). Set this aside to cool while washing and fine chopping the fresh herbs. Place the softened butter in a food processor or mixer, add the wine syrup mixture and blend this until evenly combined and lightly whipped. Add in the herbs, salt and black pepper then pulse on and off until mixed well. Check the seasoning for salt and pepper to your personal tastes. This butter is ready to use as is or you may also roll the butter into a convenient round tube shape by putting a log shape on plastic wrap while rolling up and twisting the ends tight. Refrigerate these rolls until firm, remove the plastic wrap and slice ½’ coins to melt on top on your favorite steak, roasts or burger to pair with a bottle of St. Supery Cabernet Sauvignon.

*There are many options for flavoring this compound butter base. Use your favorite herbs, spices or condiments to customize your own. Try ingredients like Dijon mustard, crumbled bleu cheese or truffle salt for example. You can even make a white wine butter for a lighter flavor by using our St. Supery Sauvignon Blanc with lemon juice using the same method, to pair up with sustainable seafood.