Pinot Noir Butter with Garlic and Sage

So, tonight is technically the sixth night of the Twelve Days of Treats.

I was really excited because I found a recipe for the elusive Girl Scouts of America’s Thin Mint cookies.

But guess what?

The cookies blew.

They were absolutely terrible.

So bad that not even my vulture brothers would eat it.

Bad enough that I just threw them all away.

So butter is going to have to make the cut for the sixth day of treats.

I mean, butter goes in most of my treats anyway, so it is kind of the same right?

You will need…

½ cup unsalted butter (1 stick), softened

1 ½ cups pinot noir

½ tablespoon olive oil

3 garlic cloves, minced

1 tablespoons sage, finely chopped

2 pinches salt

pinch of black pepper

Start by heating the olive oil over medium heat in a small saucepan.

When the oil is hot, add in the garlic and sage and sauté just until the garlic is fragrant. About 30 seconds.

Add in the wine and bring the liquid to a boil.

Reduce the heat to a simmer and cook until it has reduced to just about ¼ cup liquid. About 20 minutes.

Remove from the heat and allow it to cool to room temperature.

In a bowl, combine the softened butter and cooled wine reduction and season with salt and pepper.

Wrap up the butter in plastic wrap and refrigerate for 30 minutes to 1 hour. 

Just so that has hardened.

Slice and serve on yummy bread or steak.

Love and Beer Floats

Angela

Pinot Noir Butter with Garlic and Sage

½ cup unsalted butter (1 stick), softened

1 ½ cups pinot noir

½ tablespoon olive oil

3 garlic cloves, minced

1 tablespoons sage, finely chopped

2 pinches salt

pinch of black pepper

Start by heating the olive oil over medium heat in a small saucepan.

When the oil is hot, add in the garlic and sage and sauté just until the garlic is fragrant. About 30 seconds.

Add in the wine and bring the liquid to a boil.

Reduce the heat to a simmer and cook until it has reduced to just about ¼ cup liquid. About 20 minutes.

Remove from the heat and allow it to cool to room temperature.

In a bowl, combine the softened butter and cooled wine reduction and season with salt and pepper.

Wrap up the butter in plastic wrap and refrigerate for 30 minutes to 1 hour. Just so that has hardened.

Slice and serve on yummy bread or steak.