Food & Cooking Recipes Pinot Gris Compound Butter By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: Makes about 1/2 pound Ingredients ⅓ 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 Directions In a small nonreactive pan cook wine over medium heat until reduced to about 1 tablespoon. Let stand until cool. 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. Print