Bistro Butter

Bistro Butter

Author: 2nd Annual Plugrá Magnifique Recipe Contest
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes


  • 1/2 cup Beaujolais Nouveau or Beaujolais Villages wine
  • 1 shallot, large, minced
  • 1/2 teaspoon black pepper, fresh, ground
  • 4 tarragon sprigs, fresh
  • 6 chervil stems
  • 1/2 pound Butter, salted, softened
  • 2 teaspoons green peppercorns, coarsely crushed optional
  • 1 1/2 teaspoons tarragon leaves, snipped


  1. Reduce wine, shallots, pepper, tarragon, and chervil in a flared saucepan over moderate heat to 1/4 cup, about 15-18 minutes. Strain and discard solids.
  2. Return wine reduction to the saucepan and reduce by half. Remove from heat and allow to cool to room temperature.
  3. Whip butter until smooth and light. Drizzle  wine reduction in to butter and whip to combine.
  4. Fold in peppercorns and tarragon until well combined.
  5. Shape into a log using parchment or wax paper. Refrigerate until firm (about 2 hours), slice into thin rounds as needed or transfer to plastic wrap to store.