Tuscany Truffle Butter

(makes 1 log)

  • 1 cup  Chianti Wine Reduced Au Sec
  • 1 oz.  25 year Blasamic Vinegar
  • 2 tbsp.  Porcini Mushroom Powder
  • 2 tbsp.  Truffle Oil
  • 1 lb.  Sweet Butter
  • 3 tbsp.  Finely Diced Shallots
  • 1 tbsp.  Finely Minced Garlic
  • 2 tbsp.  Chopped Parsley
  • 6 oz.  Bonewerks Culinarte Glace de Veau or Demi Glace de Veau Elite
  • Salt and Pepper, to Taste

MIX all ingredients in food processor for several minutes. Roll into 12 inch log with plastic wrap. Chill and slice.

SERVE as a favorite compound butter for steaks and chops. Use as signature butter.