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Nutrition Facts
Serving Size 29 g
(Approx. 36 Servings)
Amount Per Serving
Calories 100 Calories From Fat 70
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 55 mg 2%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 1 g
Vitamin A 6% Iron 2%
Vitamin C 4% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Red Wine Butter

Prep Time
1 h 20 m
Cook Time
45 minutes
Total Time
2 h 5 m
36  People


Recipe makes 36 Servings

1 Bogle Vineyards Cabernet Sauvignon
6 medium shallots, peeled and chopped
2 cup(s) garlic, peeled
2 sprigs of fresh thyme
1 sprig of fresh rosemary
2 Tbsp sherry vinegar
3 unsalted butter, set at room temperature
1 Tsp kosher salt
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In a large stainless steel or non-reactive pot place wine, shallots, garlic, thyme, rosemary, and sherry vinegar and bring to a simmer.
Reduce until wine is almost completely evaporated (should have about 1 - 2 tablespoons of liquid remaining in pot). Remove from heat and allow to cool at least 15 minutes.
Place butter in food processor along with wine mixture (remove thyme and rosemary stems before puréeing).
Purée until smooth and then strain through a fine mesh strainer to remove all solids. Season to taste with salt and refrigerate at least an hour to allow flavors to set up and butter to solidify.
Use on everything from steaks, dinner rolls or veggies.


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