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Shallot Butter with Red WineShallot Butter with Red Wine
May 31, 2021 | Updated February 22, 2023 | Laura
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✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽
Julia Child Recipe 177 | 351 recipes to go!
✽ Shallot Butter with Red Wine [Beurre Marchand de Vins], p. 103
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✽ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
✽ You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains these recipes here. (affiliate link)
The purpose of this Julia Child section of my blog is to document my journey of learning how to cook. To show my successes, my failures, and what I learned along the way.
Since I didn't create these recipes (if only!), I do not post exact amounts of ingredients or word-for-word instructions. If any of these recipes spark your interest, I highly recommend you buy Julia Child's Mastering the Art of French Cooking (affiliate link). It's a great investment and learning tool and contains hundreds of classic recipes.
What you will find on my blog is:
✽ Butter Count & Cost Total
✽ Recipe Rating
✽ Answers to Questions about Recipe
✽ Fun Facts about Recipe or an Ingredient Used
✽ The Recipe Process
✽ Step-by-Step and Final Photos of Recipe
I hope that you enjoy reading my thoughts, learn something new, and leave inspired to try a new recipe. Bon appétit!
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Butter Count & Cost: Shallot Butter with Red Wine
✽ Butter Count: +8 TB
✽ Cost: $1.48 [~$0.37 per serving]
Check out the total Julia Child butter count & cost here!
→ Looking for a different Julia Child recipe? Here's a list of all of the completed and pending Mastering the Art of French Cooking recipes!
More butter, please.
Is it acceptable to just eat an entire bowl of butter with a spoon? Because that's how I feel about this butter. It has all the classic French tastes and smells, and it brings me much happiness. To some it may just be butter, but to me it's so much more.
Julia Child's Beurre Marchand de Vins: Rating
✽ LAURA'S RATING: 9
✽ BRIAN'S RATING: 9
In all seriousness though, this butter took my cheap steak and turned it into something magnificent. I can only imagine what would happen if you cooked a good cut of meat in it.
I only tried it on steak, but I bet that this butter would be delicious on anything- bread, fish, liver, etc. Do yourself and your steak a favor, and make this butter!
Red Wine Shallot Butter: Questions
✽ What do you use this shallot butter on?
Pretty much anything! The cookbook suggests using it on steak, hamburgers, liver, and as enrichment butter for brown sauces.
I personally think it's delicious just scooped up with a fresh piece of French bread.
✽ Should I use shallot or green onion?
This butter recipe calls for either minced shallot or minced green onion (scallion). Both of them belong to the genus, Allium, but have unique flavors.
Scallions are lighter and milder while shallots have more of an onion taste to them. In addition, the greens of a scallion taste a bit grassy which shallots do not have this characteristic.
Personally, I like shallot more when making compound butters because I love a stronger onion taste. If you don't want such a pungent onion flavor, opt for green onion.
✽ How do you cream butter?
I leave the butter out at room temperature until softened. This makes it so much easier to cream. I then use a fork to smash the butter and then beat it with the fork until it becomes fluffy.
Alternatively, you could also use an electric mixer to cream the butter- especially useful if you are planning to make a large batch of compound butter. With an electric mixer you will end up with a more whipped texture.
Looking for more Julia Child butter recipes to read about?
→ Check out all of the sauce recipes that I've completed so far!
Fun Facts about Butter
*Find these facts plus lots more on Just Fun Facts.*
✽ What is butter?
Butter is a dairy product that is made from churning milk or cream. When churning milk, you end up with buttermilk (liquid) and butterfat (solids).
✽ How many calories are in butter?
For every 3.5 ounces (100 grams or 7.1 tablespoons), there are about 715 calories.
✽ What vitamin does butter have?
Butter is a good source of vitamin A. There is also small amounts of vitamin D, vitamin E, calcium, and phosphorus.
✽ What does butter consist of?
Most store-bought butter is going to be about 80-82% butter fat, 16-17% water, and 1-2% milk solids other than fat (curd).
How to Make Shallot Butter with Red Wine
✽ Step 1: Reduce Wine
Another great thing about this butter is that it's quick and easy!
Red wine, minced shallot, beef stock, and pepper are boiled down.
✽ Step 2: Cream Butter
Let the butter come to room temperature and cream well.
Working with a tablespoon of butter at a time, the butter is slowly worked into the cooled wine flavoring. Lastly, parsley and seasonings are beaten into the mixture.
✽ How I Cooked My Steak
For my steak, I sprinkled salt and pepper on both sides. Once the cast iron was really hot, I put in a large amount of this butter, a couple of mashed garlic cloves, parsley sprigs, and fresh oregano. Once the butter melted, I threw in my steak.
The steak I had was really thin so it only took a couple of minutes before it reached medium-rare. After the steak rested a few minutes, I topped the steak with a little more of shallot butter. Excellent!
*This blog, Laura The Gastronaut, and this post were/are not endorsed or supported by Julia Child or The Julia Child Foundation.
Category: Julia Child, Sauces Cuisine: French
Keywords: compound butter recipe, French butter recipe, compound butter for steak, julia child shallot butter recipe, beurre marchand de vins recipe, French compound butter recipe
✽ Did you make this recipe too?
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More Butter Recipes:
✽ Shallot Butter with White Wine (same delicious butter recipe but with white wine)
✽ Snail Butter (a tasty garlic butter that goes great on escargot)
✽ Parsley Butter (a great compound butter for all parsley lovers)
→ Check out all of the completed Julia Child sauce recipes!
✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link).
Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
✽ Check out my Julia Child Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!
Bon appétit!
May 31, 2021 by Laura Ehlers
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