[Vegan Shallot Butter with White Wine]
...another one of Julia's flavored butters...she suggest this one with steaks, burgers, liver and as an enrichment of brown sauces...
...I'll probably use it like I used the
Vegan Beurre de Moutarde...as a sandwich spread...I think it will be good like that and give a lot of flavor...
...you start by boiling some white wine with the shallots, vegan stock, and pepper until the liquid has reduced to about 1 ½ tablespoons and the let it cool...
...then you cream the vegan butter...we used Earth Balance...
...then add the shallot mixture...a tablespoon at a time...
...it was a little bit messy...
...but it turned out perfectly...creamy and very flavorful...
Substitutions:
Vegan Butter for the Butter
Vegan stock...we used Washington's
Mastering the Art of French Cooking (p. 105)
