Red Wine Butter
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
- 300ml/10.6 fl ozs. cream
- 2-3 tablespoons red wine
- 2 fat pinches salt
- pinch of sugar
Step 1 - Place the cream in an electric mixer fitted with a beater attachment. Cover with a teatowel and then whip until stiff peaks form in the cream. Scrape down the sides and keep beating until the buttermilk separates from the butter (the teatowel prevents it from spitting out of the bowl). Sieve the buttermilk out (you can reserve this and use it for cooking). Rinse the butter under cold water and press down (I know it seems weird to wash butter but as long as you use cold water, it will be fine).
Step 2 - Transfer the butter to a food processor. Add the salt, red wine and sugar. Process until smooth and until the butter is whipped and the red wine is incorporated. Serve with fresh rye or seeded bread. Store in the fridge.