DUKAI

Grape Must & Shallot Butter

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Cooking

Step 1 of 4

Method

1 of 4

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.

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What you are cooking with

Compound butter

  • 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
The whole method