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What exactly is wine butter?

post #1 of 15
9/24/09 at 3:03pm
Thread Starter 
What exactly is wine butter?

I saw steak with merlot butter on a menu once, is that just a wine redux then mixed with butter?

I got a couple nice rib eyes from Publix and have some left over wine to use up.

TIA
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post #2 of 15
9/24/09 at 3:28pm
I've seen dishes with red wine butter and salmon. The red wine butter involves shallot, balsamic, red wine, and herbs. You let the liquid reduce and then add butter. Once it gets to the right consistency, spoon onto plastic wrap and form a log. Pop that in the freezer, then slice once ready to use.
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post #3 of 15
9/24/09 at 4:04pm
Thread Starter 
Thanks! Didn't think of the balsamic.
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post #4 of 15
9/24/09 at 5:25pm
Compound butter. Butter that is whipped with other ingredients/flavors added to it, in this case red wine but it could be anything you want depending upon what you are serving it with.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #5 of 15
9/24/09 at 7:00pm
I have always known it as compound butter and never heard of wine butter.
Thanks,

Nicko 
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post #6 of 15
9/24/09 at 7:43pm
Thread Starter 
They call it Merlot Butter at Mon ami Gabi restaurant in Oak Brook, its probably their own name for the compound butter.
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post #7 of 15
9/25/09 at 4:07am
MIght be a beurre rouge. Like a beurre blanc just made with red wine.
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post #8 of 15
9/25/09 at 5:14am
How does one make saffron butter?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 15
9/25/09 at 3:55pm
Have you eaten there? I always pass the one in Chicago on my bus route on my way to work. Looks pretty fancy. I've never been to a French restaurant all swanky like that.
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post #10 of 15
9/25/09 at 5:25pm
>How does one make saffron butter? <

I'm not familiar with that as a compound butter. It's usually a saffron flavored butter sauce.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #11 of 15
9/25/09 at 6:36pm
good question. safforn doesnt diffuse in oil right? but in water???
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post #12 of 15
9/25/09 at 7:08pm
Because Saffron is slightly sweet I have made a weak simple syrup and infused the threads into that. Add that reduction into the whipped butter and walah, saffron butter.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #13 of 15
9/26/09 at 5:54am
What would you use that with, Chefhow?
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #14 of 15
9/26/09 at 6:50am
A poached piece of fish, a sauteed Sole, Moi or a delicate veggie. It would be more to accompany a light flavored fish with a delicate texture instead of a sauce that may be over powering.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #15 of 15
9/26/09 at 8:45am
Saffron butter is a bit of a staple in kebab cuisine, especially Persian style. Toast a few threads of saffron in a pan, crush them in a mortar, steep them in a very little water for a few minutes, finally add the strong saffron "tea" to a little melted butter. Use the saffron butter to baste kebabs just before they come off the grill.

I've never heard of making a saffron infusion with sweetened water -- other than for desserts. Nor have I heard of a compound butter using saffront at all. Doesn't mean it isn't good, just sayin' it's unusual is all.

On the other hand, a compound butter made with highly reduced red wine and shallots and lots of parsley is a classic. So much so that it would be a little surprising that no one recognized it -- but compound butters just aren't that prevalent. Anyway (anywho?), the major variations are cooking the shallots in the red wine, then straining them out, so only their essence goes into the compound butter; and adding back minced, slightly softened shallots to the reduced red wine.

BDL
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