Cooking with Lavender: Lavender–Red Wine Butter

<em>Makes 1 1/4 pounds of flavored butter</em>
<p>Keep this tasty butter on hand in the freezer to add extraordinary flavor to steamed fish, broiled steaks, or other dishes.</p>
<p>• 1/4 cup red wine<br />
• 2 teaspoons dried lavender flowers<br />
• 3 finely minced shallots<br />
• 1 teaspoon finely minced parsley<br />
• 1 teaspoon salt<br />
• Pepper to taste<br />
• 1 teaspoon balsamic vinegar<br />
• 1 1/4 pounds unsalted butter, cut into chunks</p>
<p>1. In a nonreactive saucepan, boil the wine, lavender, shallots, and parsley until reduced to about 2 tablespoons of liquid. Add a teaspoon of salt, a dash of pepper, and the balsamic vinegar. Bring the mixture to a boil again and allow to cool slightly.</p>
<p>2. Place the butter chunks in the bowl of a food processor and pour the liquid over them. Process until the butter is uniformly pink and workable. Shape by hand into two or three logs; wrap each in several layers of clear plastic wrap and freeze.</p>
<p>3. Remove from the freezer to slice off “pats” to top hot food. Return the unused portion to the freezer.</p>
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<em>Adapted with permission from Lavender: Nature’s Way to Relaxation and Health by Philippa Waring. London: Souvenir Press, 1997.</em>
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<strong>Cooking with Lavender</strong>

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