There’s nothing quite like fresh bread with butter, made even better with this delicious red wine butter recipe. Transform your cooking by giving your steak something special topping it with this smooth red wine butter with a hint of port. This versatile recipe is can be whipped up in no time and will keep for up to 2 weeks refrigerated.
Mix up some rosemary and HP sauce with Westgold Butter, roll it into a log using greaseproof paper, and freeze to create a “ready-to-eat” steak sauce.
50g Westgold butter
1 clove garlic, chopped
½ red onion, chopped
2 tbsp chopped herbs (rosemary, thyme, oregano)
1 cup red wine
2 tbsp port
2 tsp grainy mustard
100 g soft Westgold butter
1 tbsp port
salt and pepper to taste
Melt the first measure of butter (50g) in a saucepan and add chopped onion and garlic and cook over medium heat until tender.
Add wine, port and herbs and reduce until a medium syrup consistency. Then cool.
Place the onion mix in a processor and add the second measure of soft butter, mustard, second measure of port and pulse until well mixed.
Season to taste.
Scrape onto plastic wrap and roll into a tight log.
Refrigerate for at least 1 hour.