Grape Must & Shallot Butter

Name: Grape Must & Shallot Butter
Yield: Approximately 475-500 g
Ingredients: 400 g Unsalted butter, softened, not melted; 200 ml Grape must, unfermented grape juice; 25 g Shallot, very fine brunoise; 1 each Bay leaf; 5 ml Balsamic vinegar; 1 g Freshly ground black pepper, optional; to taste Fine sea salt

Burro al mosto d'uva e scalogno

A glossy compound butter built from a tightly reduced grape must and shallot glaze.

Grape must and shallot compound butter with burgundy marbling, sliced for service.

A glossy compound butter built from a tightly reduced grape must and shallot glaze.

Approximately 475-500 g

Cook this

Ingredients

Batch

Compound butter

Unsalted butter, softened, not melted400 g
Grape must, unfermented grape juice200 ml
Shallot, very fine brunoise25 g
Bay leaf1 each
Balsamic vinegar5 ml
Freshly ground black pepper, optional1 g
Fine sea saltto taste

Method

Combine the grape must, shallot, bay leaf and balsamic vinegar in a small saucepan. Reduce gently until the mixture is syrupy and weighs about 65-70 g after the bay leaf is removed.
Remove the bay leaf and cool the reduction completely. It must be cold before it meets the butter.
Beat the softened butter until smooth, then fold in the cold reduction a little at a time. Add black pepper if using.
Taste, season with salt and chill in a tight log until firm.

Chef’s notes

Grape must is unfermented, so this is not a red wine butter.
Do not fold unreduced grape must directly into the butter. The reduction endpoint keeps the compound butter stable and sliceable.
Excellent with steak, lamb, duck and roasted root vegetables.

Allergens and diet

Milk.

Last refined · September 2026