Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter; softened |
| 2 tablespoons | Shallots; chopped |
| ¼ teaspoon | Worcestershire sauce |
| 1 tablespoon | Red wine |
| 1 teaspoon | Chopped parsley |
| 1 teaspoon | Garlic oil; * see note |
| 1 teaspoon | Black pepper; freshly ground |
| 1 \N | Salt and pepper; to taste |
Combine butter, shallots, Worcestershire sauce, red wine, parsley, garlic-oil mixture and cracked pepper in mixing bowl; mix well, untill butter looks whipped and light. Season to taste with salt and white pepper, if desired. Serve at room temperature. Store leftovers in refrigerator (for about 1 week), can also be frozen.
Recipe By : St. Louis Post Dispatch Posted to MC-Recipe Digest V1 #296 Date: Mon, 11 Nov 1996 19:47:27 -0600 From: Roger White <zoneten@...> Serving Ideas : Use on any broiled meat; also good on French bread.
NOTES : *garlic oil reserved from Scallion Skewered Pepper Chicken recipe.
Nutr. Assoc. : 0 0 0 0 0 1563 0 0