- 100 ml red wine
- 1 shallot
- 125 g /1/2 cup/1 stick butter
- 1 bunch of parsley
- cracked black pepper
Finely chop the shallot and place them in a pan with the red wine.
Bring it to the boil and cook until there is pretty much no wine left. This takes a good 5-10 minutes.
Set it aside to cool.
Place the butter, parsley and a grind of pepper into the food processor and whizz.
Add in the red wine shallots and pulse until everything is combined and a fabulous colour.
Lay a large strip of cling film out on the bench , spoon the butter into a rough log onto the long edge of the cling film. (It will take up the centre 3rd of the the cling film.
Carefully roll the cling film around the butter, then pinch the ends together and keep rolling it tight until you have a nice tight log.
Tie a quick knot in the ends of the cling film and store it in the fridge.