Burgundy Butter {Burro alla Bourguignonne}
 |
There’s something about butter, and bacon for that matter, that make everything taste so much better. I think it’s safe to say that I’m pretty smitten with butter, or buttah as we affectionately refer to it around here. For me I prefer it unsalted. I like to control the amount of salt. And more than that it needs to be a good quality butter.
Now that I’m all worked up about butter we can talk about compound butters. Jazzed up butter, or compound butters, are a fantastic way to add flavor to your foods. Burgundy Butter is one of my favorite compound butters. Why it’s called Burgundy Butter is beyond me. There is no burgundy in it. It doesn’t hail from Burgundy France. Boh, perhaps I should just drink burgundy wine with it to compensate ; ) If you happen to know the answer to this conundrum of mine please do let me know.
Speaking of butter, have you heard of Kerrygold {btw I wasn’t compensated for this post I happen to LURVE Kerrygold butter and cheeses. That. Is. All}? They have the most swoon worthy butters and cheeses. Their butter is made with milk from grass fed cows that graze on small family farms. It even comes wrapped in a gold wrapper, and yes it’s worth it’s weight in gold. The minute you open the wrapper you can see the difference in the color alone. It’s a beautiful golden buttery color. There are only 2-3 ingredients in each. I told you it was good stuff.
They have a new product:Kerrygold Naturally Softer Pure Irish Butter & Kerrygold Reduced Fat Irish Butter. Now I happen to like my fat and you TYPICALLY won’t find me buying anything that says reduced fat, low fat, non fat pffft but I have to admit it was as equally delicious as the full on fat one!
Kerrygold is running a contest for a few lucky bloggers. They sent us samples to see what deliciousness we could conjure up using the new butters. I thought of steak. Specifically a filet. Cooked medium and topped with a dollop of burgundy butter. Swoon. Stick a fork in me because I’m done.
Use the rest of your burgundy butter to slather on a nice slice of baguette. You’ll thank me.
Baci!
Disclaimer: Kerrygold sent me samples of their new butter to use in preparing a recipe to submit to their contest. My opinions are my own. Always have been. Always will be.
Burgundy Butter {Burro alla Bourguignonne}
What you’ll need:
1/2 cup Kerrygold Naturally Soften Pure Irish Butter – room temperature
1 small shallot – minced
1 clove garlic – minced
1 teaspoon flat leaf Italian parsley – minced
salt/pepper
What to do:
1. Cream the butter in a small bowl. Add shallot, garlic, parsley. Season with salt/pepper. Mix to combine.
Buon Appetito!
|
I am droooooling over this. I need this in my life!
This butter looks so good, can’t wait to try!
Yes please! I’m loving everyone’s butter posts. Yum!
Imma bout to smear that all over my FACE.
Hahaha, sorry but Bev’s comment pretty much sums up my thoughts.
Ohhh my! This sounds so awesome.
super creative!
What a gorgeous, amazing butter! Perfect on beef~
I’ve loved this contest and am now thinking on the savory side. I thought you might have added burgundy wine…you might say I’m glad to see you didn’t cause I just might!
Great recipe…and just what I love on a steak.
Just an FYI, I have come to know “Burgundy Butter”, does actually comes from Burgundy, and is used in Classic preparations for Escargot. Hence known as “beurre d’escargots à la bourguignonne”.
But in a traditional classic Beurre d’escargots, it is appropriate to use aperatif de Anise for taste.
Just saying hope that clarifies origins of this butter without Burgundy Wine. Buon Apettito!
Paula, this sounds like a wonderful, basic compound butter. I don’t have a clue why it’s called Burgundy Butter (other than the fact that a steak dripping with it and a glass of burgundy would be fanstastic!) I’ve heard of the merits of Kerry Gold — the closest I can come to it (in my neck of the woods anyway) are the gifts of Hope Creamery Butter that my Mom sends home with me from Minnesota. (A small town local creamery with to-die-for butter.) Buttah… oh yeah!
Can this double as a body cream? Bc I want it all over me
Oh my does this look & sound divine!
This looks amazing — I have been toying with the notion of picking up Kerrygold butter and this just gave me one more reason to do so!
Popular Today: CHOCOLATE RAVIOLI
Search by Category
Free Updates:
Featured Links
Meta
© 2012 bell'alimento. All Right Reserved.
Elegant Themes | Customized by Christy Broxton
Powered by Wordpress | Hosted by Ek Development