Essential Red Wine Butter

Instructions

• 1

  Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the onion and process until finely chopped, scraping down the side occasionally.

• 2

  Place a medium saucepan over medium heat. Add the oil and onion and cook, stirring occasionally for 5 minutes, or until the onion has softened. Add the wine and simmer for 10 minutes, or until the wine has reduced and is syrupy. Remove from the heat and allow to cool to room temperature.

• 3

  In the clean processor bowl with the grey spindle and green S-blade™, add the onion mixture, butter and salt and process until well combined, scraping down the side occasionally.

• 4

  Place a large piece of plastic wrap on the countertop and spoon the butter mixture in the center. Wrap the butter in the plastic wrap and roll into a log, approximately 2.5cm in diameter. Place in the freezer for 45 minutes to chill.

  Tip: Butter can be stored in the freezer for up to 1 month.
• 5

  Your rich, decadent red wine butter is chilled, rolled and ready for slicing. Melt over grilled lamb chops, roasted beetroot or barbecued octopus. Add to a beef stew, sauteed mushrooms or creamy polenta.