Pinot Gris Compound Butter

Makes about 1/2 pound


  • 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.

Related Articles