Pinot Gris Compound Butter Print Email

1/3 cup pinot gris wine
1 cup (2 sticks) unsalted butter, softened
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped shallot
1 teaspoon finely chopped garlic
Pinch salt
Pinch freshly ground pepper
Grated zest of 1 orange
Grated zest of 1 lemon

In a small nonreactive pan, cook wine over medium heat until reduced to about 1 tablespoon. Let stand until cool.

In a medium bowl, combine butter, reduced wine, parsley, shallot, garlic, salt, pepper and orange and lemon zests. Stir until well combined. Store, refrigerated in an airtight container, for up to 1 week.

Source: Martha Stewart.