New This Month

Pinot Gris Compound Butter

  • Yield: Makes about 1/2 pound


  • 1/3 cup Pinot Gris wine
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely chopped shallot
  • 1 teaspoon finely chopped garlic
  • Pinch of salt
  • Pinch of freshly ground pepper
  • Grated zest of 1 orange
  • Grated zest of 1 lemon


  1. In a small nonreactive pan cook wine over medium heat until reduced to about 1 tablespoon. Let stand until cool.

  2. In a medium bowl, combine butter, reduced wine, parsley, shallot, garlic, salt, pepper, and orange and lemon zests. Stir until well combined. Store, refrigerated in an airtight container, for up to 1 week.

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