The Cleaver Red Wine Grained Mustard Butter
This creamy, rich herbaceous butter is spiked with a reduction of zesty red wine, shallots, garlic, olive oil, and garden fresh herbs reminiscent of California’s Wine Country. The whole grained mustard delivers a piquant edge. Melt a dollop on hot-off-the-grill steaks, pork chops, chicken breasts or burgers. It is an amazingly delicious topping on baked potatoes and grilled vegetables, too. Feature it in Parchment Wrapped Salmon for a real showstopper.
In a small saucepan, heat the olive oil on medium low. Add shallots and garlic. Cook until soft, stirring about 1-2 minutes. Add the wine. Turn the heat up to medium and reduce by half, about 3-5 minutes. Set aside to cool.
Once cool, put the reduced wine and remaining ingredients in the food processor and pulse until blended. On a piece of parchment 15“ x 8“, spread the butter in a thin strip about 10-12 inches in length on the longest side of the parchment. Roll the end with the butter towards the opposite end of the parchment into a log. Either freeze for 20 minutes or refrigerate for about an hour, until firm enough to slice.
To store leftover butter, wrap in plastic film, and keep in the freezer. Can be stored up to one month frozen and one week if refrigerated.