Butter- Bercy Butter
List of Ingredients
1 cup dry white wine
2 teaspoons minced shallot
1 1/2 sticks (3/4 cup) butter, softened
1/4 cup poached beef marrow, finely diced
1 1/2 tablespoons minced parsley
1/2 teaspoon lemon juice
Salt and pepper to tasteRecipe
In a small saucepan cook shallots in wine over moderately high heat, until liquid is reduced to about 1/2 cup. Let the mixture cool and in a small bowl work it into butter with marrow, parsley and lemon juice. Add salt and pepper to taste. Let the butter stand, covered for at least 1 hour. Serve the butter with broiled steaks.
Adapted from Gourmet Sept 1978
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