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Cabernet Sauvignon Shallot Butter Recipe

Cabernet Sauvignon Shallot Butter Recipe
Recipe Date:
Cook Time:
Imperial (US)
  • 3 1/4 ozs Old York Cellars Cabernet Sauvignon
  • 1 Shallot
  • 1 Stick of Butter
  • 1 Bunch of parsley
  • Cracked black pepper


  • Finely chop the shallot, place in a pan with the Cabernet Sauvignon.
  • Bring it to the boil and cook until the wine is reduced (about 5 minutes).
  • Set the shallot aside to cool.
  • Place butter, parsley and one grind of black pepper into a food processor and whip.
  • Add in the Cabernet Sauvignon shallots to the processor and pulse until everything is combined.
  • Lay a large strip of plastic wrap out on the counter, spoon the butter into a rough log shape on the center long edge of the plastic wrap (staying in the center third area near the edge).
  • Carefully roll the plastic wrap around the butter, then pinch the ends together and keep rolling it tight until you have achieved a tight log shape.
  • Tie off the plastic wrap at the ends of the log and chill in the refrigerator.

Cheers & Enjoy!