MARROW BUTTER

Ingredients:

1 medium shallot, minced

1/2 cup red wine

8 ounces butter, unsalted, room temperature

6 ounces beef marrow from roasted bones

Method:

Places shallots and wine in a small sauté pan and heat to a simmer; continue cooking until you have reduced the wine to almost dry, approximately 10 minutes.  Remove and cool completely.

Place room temperature in mixer with paddle. Add cooled shallot mixture and blend to combine; add cooled marrow and mix to combine. Refrigerate long enough to set up. At this point you can roll in parchment for logs for later use or keep chilled for pan sauces.