Cabernet Garlic Thyme Butter Recipes

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SAVORY THYME COMPOUND BUTTER



Savory Thyme Compound Butter image

Provided by Geoffrey Zakarian

Categories     condiment

Time 20m

Yield about 1 quart

Number Of Ingredients 10

1 pound (4 sticks) unsalted butter at room temperature
1/2 cup finely minced shallots
1/4 cup finely minced garlic
1/4 cup fresh thyme leaves
4 anchovies, chopped
Zest and juice from 1 lemon
1/2 cup olive oil
1/4 cup fresh parsley, finely minced
2 pinches of paprika
Kosher salt and freshly ground black pepper

Steps:

  • Place the butter in a food processor with the shallots, garlic, thyme leaves, anchovies, lemon zest and lemon juice. Puree until smooth.
  • With the motor running, drizzle the olive oil into the butter. Transfer the butter to a bowl and fold in the parsley and paprika and season with salt and pepper.
  • Roll up the butter in parchment paper to form a log and refrigerate until firm, about 2 hours, for easy slicing and portioning. The butter can also be frozen for up to 4 weeks.

HERBED COMPOUND BUTTER



Herbed Compound Butter image

A compound butter - a stick of butter seasoned with herbs, lemon and garlic or shallots - is one of the most versatile things to keep on hand. You can store it in the freezer, then slice it whenever you want to add herby richness to a dish. Use it on steak, fish, chicken or even mashed or roasted sweet potatoes. And feel free to vary the herbs to suit your taste. For a kick, a pinch or two of chile powder or a drizzle of hot sauce would do the trick. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     sauces and gravies

Time 10m

Yield 8 servings

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, softened
1 tablespoon minced shallots or 1 garlic clove, grated on a Microplane or minced
1 tablespoon chopped fresh thyme or rosemary
1 tablespoon minced parsley or chives
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/4 teaspoon fine sea salt, more to taste

Steps:

  • In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
  • Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 41 milligrams, Sugar 0 grams, TransFat 0 grams

ROASTED GARLIC THYME BUTTER



Roasted Garlic Thyme Butter image

Provided by Food Network

Categories     condiment

Yield 8 servings

Number Of Ingredients 5

1 large or 2 small heads garlic, separated into cloves and peeled
Extra-virgin olive oil to cover
1 cup (1/2 pound) unsalted butter, at room temperature
1 tablespoon finely minced fresh thyme
Sea salt, preferably Gray salt

Steps:

  • Put the garlic cloves in a saucepan with just enough olive oil to cover them. Place over low heat and simmer until the cloves are soft and golden, 30-40 minutes. With a slotted spoon, scoop the garlic into a bowl, then mash to a puree. Immediately strain the oil through a coffee filter and reserve.
  • Process the butter in a food processor until smooth and creamy. Add 1/4-cup of the garlic puree (save any extra for spreading on bread), 1-1/2 Tbs. of the reserved garlic oil, the thyme, and a pinch of salt. Process until well blended. Taste and add more salt if needed. Refrigerate until firm enough to shape into a log.
  • Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.

PRIME RIB WITH CABERNET JUS



Prime Rib with Cabernet Jus image

Categories     Beef     Roast     Christmas     Port     Red Wine     Winter     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

2 750-ml bottles Cabernet Sauvignon
4 cups beef stock or canned broth
2 cups ruby Port
3 large garlic cloves, peeled
1 large shallot, peeled, halved
2 bay leaves
3 teaspoons dried thyme
1 6-pound boneless prime rib beef roast
4 large garlic cloves, pressed
Fresh parsley sprigs

Steps:

  • Combine first 6 ingredients and 1 teaspoon thyme in large non-aluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)
  • Preheat oven to 450°F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.
  • Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauce boat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.

THYME GARLIC BUTTER



Thyme Garlic Butter image

Categories     Condiment/Spread     Sauce     Food Processor     Garlic     Quick & Easy     Thyme     Parsley     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 7

1 garlic clove
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
2 teaspoons grated fresh lemon zest
1/4 teaspoon black pepper

Steps:

  • Mince garlic and mash to a paste with salt using a heavy knife. Transfer to a food processor along with remaining ingredients and blend.
  • Roll into a 6-inch log in a sheet of plastic wrap, twisting ends closed. Chill, covered, at least 2 hours for flavors to develop. Bring to room temperature before using.

THYME GARLIC BUTTER



Thyme Garlic Butter image

This butter is great served on steaks. This needs at least 2 hours for flavors to blend, time not included

Provided by Barb G.

Categories     Vegetable

Time 15m

Yield 1/2 cup

Number Of Ingredients 7

1 garlic clove
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
2 teaspoons grated fresh lemon zest
1/4 teaspoon black pepper

Steps:

  • Mince garlic and mask to a paste with salt using a heavy knife.
  • Transfer to a food processor along with the remaining ingredients and blend.
  • Roll into a 6-inch log in a sheet of plastic wrap, tisting the ends closed; Chill, covered, at least 2 hours for flavors to blend.
  • Bring to room temperature before using.

Nutrition Facts : Calories 1654.3, Fat 184.4, SaturatedFat 116.7, Cholesterol 488.1, Sodium 2364.8, Carbohydrate 6.3, Fiber 2.4, Sugar 0.7, Protein 3.4

CABERNET GARLIC THYME BUTTER RECIPE



CABERNET GARLIC THYME BUTTER RECIPE image

Categories     Herb     Dinner

Number Of Ingredients 8

1/2 cup unsalted butter, at room temperature, divided
1/4 cup minced garlic
1/4 cup minced shallots
1/4 cup Worcestershire sauce
1 cup Cabernet Sauvignon
1/4 cup honey
2 tablespoons fresh thyme, minced
2 tablespoons cracked peppercorns Kosher salt

Steps:

  • Melt 2 tablespoons butter in a saute pan Saute garlic and shallots over medium heat until translucent, about 2 to 4 minutes Stir together Worcestershire, wine and honey in a medium bowl Pour into hot pan, scraping the bottom gently with a spatula to loosen any cooked bits Cook over medium heat until liquid is reduced by half Add thyme and peppercorns and cook until liquid has almost evaporated Let cool Transfer cooked mixture to a blender and add remaining 6 tablespoons butter Blend for 2-3 minutes Add salt to taste, and briefly blend until combined Serve over your favorite grilled steak

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