5 Ways to Make Your Own Wine Butter
Categories: Food

5 Ways to Make Your Own Wine Butter

Sometimes when I open up Pinterest, I’m inundated with pins that are trending. Like two days ago, when I logged in and my entire screen was filled with compound butter. I don’t know what prompted this make-ahead technique to spike in popularity, but I’m definitely not mad about it. I mean, butter on its own is one of the most delicious foods known to man, so when mixed with other mouth-watering ingredients plus wine, it rises above nearly everything on my favorite foods list. (Sorry cookies, wine butter just got voted up.) Smear wine butter on toast, top a steak or fancify your morning waffles with it — this hack couldn’t be easier and it elevates any meal. Read on for five (that’s right, FIVE) recipes for compound butters using five different wines.

Butter + Port + Sharp White Cheddar

Eat atop water crackers or use it to make mac ‘n’ cheese.

Ingredients:

— 1 stick butter, room temperature

— 1/4 cup grated sharp white cheddar cheese

— 2 Tablespoons port

Mix all ingredients in a mini food processor until smooth. Then scoop butter onto wax or parchment paper and roll into a log. Store in the freezer.

Butter + Cabernet Sauvignon + Shallot

Douse a steak with this butter after cooking it to perfection in a skillet.

Ingredients:

— 1 stick butter, room temperature

— 1/2 shallot

— 2 Tablespoons cabernet sauvignon

Mix, mix, mix! Roll, roll, roll.

Butter + Chardonnay + Dill + Lemon Zest

Top barbecued salmon or eat with pita bread alongside a Persian dinner.

Ingredients:

— 1 stick butter, room temperature

— 2 Tablespoons chardonnay

— 1 Tablespoon dill

— zest from one lemon

I found that mixing the butter first helped when incorporating the other ingredients. Also, really push the wax paper under the butter as you start to roll.

Butter + Pinot Grigio + Roasted Garlic + Parsley + Parmesan

Use to make fancy garlic bread or to flavor roasted veggies.

Ingredients: 

— 1 stick butter, room temperature

— 1 Tablespoon pinot grigio

— 1 clove roasted garlic (or raw if you prefer a spicier butter)

— 1 Tablespoon parsley

— 1/4 cup parmesan

You know the drill! Another little butter log to add to the mix.

Butter + Rosé + Strawberry + Bacon + Brown Sugar

The obvious choice: Ditch regular butter and use this on French toast, waffles, pancakes or any other pastry your heart desires.

Ingredients:

— 1 stick butter, room temperature

— 1 Tablespoon rosé

— 2 small strawberries

— 1 piece cooked bacon, broken into bits

— 1 Tablespoon brown sugar

Cutting up the strawberries and bacon first will make for easier mixing. (I know, I know — the food processor *should* chop sufficiently, but just trust me on this one.)

Talk about a decadent breakfast.

Compound butter is SO EASY to make. You can honestly add any ingredient you want. Think about flavor profiles, what tastes good with what and also consistency. The less liquidy items, the better (or should I say, the *butter*?).

Butter is so versatile. Mixed with sweet ingredients, it’s perfect for pastries; mixed with savory ingredients, it’s perfect for meats and veggies.

What other combinations would you make? Share your recipes with us by tagging us on Instagram + using the hashtag #iamcreative!