Tarragon Butter - Revision history

Toast: Adding a few more categories for finding

2009-02-17T07:41:40Z

Adding a few more categories for finding

Pr0k at 12:34, 16 February 2009

2009-02-16T12:34:03Z

Pr0k at 20:04, 31 March 2008

2008-03-31T20:04:26Z

Pr0k at 20:03, 31 March 2008

2008-03-31T20:03:23Z

Pr0k at 21:36, 26 November 2007

2007-11-26T21:36:15Z

Pr0k at 21:35, 26 November 2007

2007-11-26T21:35:58Z

Pr0k at 21:34, 26 November 2007

2007-11-26T21:34:55Z

Pr0k: New page: category:pr0k's Recipes This is a quick and easy condiment that I get a ridiculous amount of compliments on. Credit to my mom, this is hers. * 1/2 cup good red wine, something dry *...

2007-11-26T21:30:45Z

New page: category:pr0k's Recipes This is a quick and easy condiment that I get a ridiculous amount of compliments on. Credit to my mom, this is hers. * 1/2 cup good red wine, something dry *...

New page

[[category:pr0k's Recipes]]

This is a quick and easy condiment that I get a ridiculous amount of compliments on. Credit to my mom, this is hers.

* 1/2 cup good red wine, something dry
* 1 shallot, minced
* 1/2 lb salted butter at room-temperature
* 1 tsp minced fresh tarragon or 1/2 tsp dried

Put the wine, shallot, and tarragon into a small saucepan over medium heat and bring to a simmer. Simmer until almost all the liquid is gone, reducing heat to low toward the end. Do not leave this unattended or you will scorch it.

As soon as the liquid is down to about a teaspoon or two, remove from heat and allow to cool completely.

Beat the wine-butter-shallot-herb mixture into the butter with a wooden spoon. It will turn the butter a gorgeous purple color, with dark purple spots of shallot. Divide in half and spread this onto two largish pieces of wax paper. Roll the wax paper into tubes about the thickness of a stick of butter, gently working the butter into a cylinder shape. Twist the ends of the wax paper and get as much air out as possible. Refrigerate until firm, or freeze until needed. Unroll and slice into discs and serve with hot fresh bread or grilled steaks.

← Older revision		Revision as of 07:41, 17 February 2009
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−	[[category:pr0k's Recipes]]	+	[[category:pr0k's Recipes]][[category:Spices and Garnishes]][[category:Condiments]][[category:Sauces]]

	This is a quick and easy condiment that I get a ridiculous amount of compliments on. Credit to my mom, this is hers.		This is a quick and easy condiment that I get a ridiculous amount of compliments on. Credit to my mom, this is hers.

← Older revision		Revision as of 20:04, 31 March 2008
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	As soon as the liquid is down to about a teaspoon or two, remove from heat and allow to cool completely.		As soon as the liquid is down to about a teaspoon or two, remove from heat and allow to cool completely.

−	Beat the wine-butter-shallot-herb mixture into the butter with a wooden spoon. It will turn the butter a gorgeous purple color, with dark purple spots of shallot. Divide in half onto two largish pieces of wax paper. Roll the wax paper into tubes about the thickness of a stick of butter, gently working the butter into a cylinder shape. Twist the ends of the wax paper and get as much air out as possible. Refrigerate until firm, or freeze until needed. Unroll and slice into discs and serve with hot fresh bread or [[Grilled Steak]].	+	Beat the wine-butter-shallot-herb mixture into the butter with a wooden spoon. It will turn the butter a gorgeous purple color, with dark purple spots of shallot. Divide in half onto two largish pieces of wax paper. Roll the wax paper into tubes about the thickness of a stick of butter, gently working the butter into a cylinder shape. Twist the ends of the wax paper and get as much air out as possible. Refrigerate until firm, or freeze until needed. Unroll and slice into discs and serve with hot fresh bread, [[Grilled Steak]], or [[Hot Rock Dinner]].

← Older revision		Revision as of 20:03, 31 March 2008
Line 1:		Line 1:
	[[category:pr0k's Recipes]]		[[category:pr0k's Recipes]]
		+
		+	[[{{ns:6}}:tarragonbutter.jpg]]
		+	(apologies for the pic quality, I'll get a better one next time)

	This is a quick and easy condiment that I get a ridiculous amount of compliments on. Credit to my mom, this is hers.		This is a quick and easy condiment that I get a ridiculous amount of compliments on. Credit to my mom, this is hers.

← Older revision		Revision as of 21:36, 26 November 2007
Line 12:		Line 12:
	As soon as the liquid is down to about a teaspoon or two, remove from heat and allow to cool completely.		As soon as the liquid is down to about a teaspoon or two, remove from heat and allow to cool completely.

−	Beat the wine-butter-shallot-herb mixture into the butter with a wooden spoon. It will turn the butter a gorgeous purple color, with dark purple spots of shallot. Divide in half onto two largish pieces of wax paper. Roll the wax paper into tubes about the thickness of a stick of butter, gently working the butter into a cylinder shape. Twist the ends of the wax paper and get as much air out as possible. Refrigerate until firm, or freeze until needed. Unroll and slice into discs and serve with hot fresh bread or [[Grilled ~~Steaks~~]].	+	Beat the wine-butter-shallot-herb mixture into the butter with a wooden spoon. It will turn the butter a gorgeous purple color, with dark purple spots of shallot. Divide in half onto two largish pieces of wax paper. Roll the wax paper into tubes about the thickness of a stick of butter, gently working the butter into a cylinder shape. Twist the ends of the wax paper and get as much air out as possible. Refrigerate until firm, or freeze until needed. Unroll and slice into discs and serve with hot fresh bread or [[Grilled Steak]].

← Older revision		Revision as of 21:35, 26 November 2007
Line 12:		Line 12:
	As soon as the liquid is down to about a teaspoon or two, remove from heat and allow to cool completely.		As soon as the liquid is down to about a teaspoon or two, remove from heat and allow to cool completely.

−	Beat the wine-butter-shallot-herb mixture into the butter with a wooden spoon. It will turn the butter a gorgeous purple color, with dark purple spots of shallot. Divide in half ~~and spread this~~ onto two largish pieces of wax paper. Roll the wax paper into tubes about the thickness of a stick of butter, gently working the butter into a cylinder shape. Twist the ends of the wax paper and get as much air out as possible. Refrigerate until firm, or freeze until needed. Unroll and slice into discs and serve with hot fresh bread or [[Grilled Steaks]].	+	Beat the wine-butter-shallot-herb mixture into the butter with a wooden spoon. It will turn the butter a gorgeous purple color, with dark purple spots of shallot. Divide in half onto two largish pieces of wax paper. Roll the wax paper into tubes about the thickness of a stick of butter, gently working the butter into a cylinder shape. Twist the ends of the wax paper and get as much air out as possible. Refrigerate until firm, or freeze until needed. Unroll and slice into discs and serve with hot fresh bread or [[Grilled Steaks]].

@@ Line 1: / Line 1: @@
 [[category:pr0k's Recipes]]
-[[{{ns:6}}:tarragonbutter.jpg]]
+This is a quick and easy condiment that I get a ridiculous amount of compliments on.  Credit to my mom, this is hers.
-This is a quick and easy condiment that I get a ridiculous amount of compliments on.  Credit to my mom, this is hers.
+[[Image:DSC05488.JPG|400px]]
 * 1/2 cup good red wine, something dry
 * 1 shallot, minced
-* 1/2 lb salted butter at room-temperature
+* 1/4 lb salted butter at room-temperature
 * 1 tsp minced fresh tarragon or 1/2 tsp dried
 Put the wine, shallot, and tarragon into a small saucepan over medium heat and bring to a simmer.  Simmer until almost all the liquid is gone, reducing heat to low toward the end.  Do not leave this unattended or you will scorch it.
 As soon as the liquid is down to about a teaspoon or two, remove from heat and allow to cool completely.
-Beat the wine-butter-shallot-herb mixture into the butter with a wooden spoon.  It will turn the butter a gorgeous purple color, with dark purple spots of shallot.   Divide in half onto two largish pieces of wax paper.  Roll the wax paper into tubes about the thickness of a stick of butter, gently working the butter into a cylinder shape.  Twist the ends of the wax paper and get as much air out as possible.  Refrigerate until firm, or freeze until needed.  Unroll and slice into discs and serve with hot fresh bread, [[Grilled Steak]], or [[Hot Rock Dinner]].

← Older revision		Revision as of 21:34, 26 November 2007
Line 12:		Line 12:
	As soon as the liquid is down to about a teaspoon or two, remove from heat and allow to cool completely.		As soon as the liquid is down to about a teaspoon or two, remove from heat and allow to cool completely.

−	Beat the wine-butter-shallot-herb mixture into the butter with a wooden spoon. It will turn the butter a gorgeous purple color, with dark purple spots of shallot. Divide in half and spread this onto two largish pieces of wax paper. Roll the wax paper into tubes about the thickness of a stick of butter, gently working the butter into a cylinder shape. Twist the ends of the wax paper and get as much air out as possible. Refrigerate until firm, or freeze until needed. Unroll and slice into discs and serve with hot fresh bread or ~~grilled steaks~~.	+	Beat the wine-butter-shallot-herb mixture into the butter with a wooden spoon. It will turn the butter a gorgeous purple color, with dark purple spots of shallot. Divide in half and spread this onto two largish pieces of wax paper. Roll the wax paper into tubes about the thickness of a stick of butter, gently working the butter into a cylinder shape. Twist the ends of the wax paper and get as much air out as possible. Refrigerate until firm, or freeze until needed. Unroll and slice into discs and serve with hot fresh bread or [[Grilled Steaks]].