Herbed White Wine Compound Butter

Courtesy of St. Supéry estate chef Tod Kawachi


1/2 C St. Supery Sauvignon Blanc

1 Tbl White Wine Vinegar

4 oz. Butter – Unsalted, room temperature

2 tsp Shallots – minced

1 tsp Fresh Tarragon, chopped

1 tsp Fresh Parsley, chopped

1 tsp Fresh Chives, chopped

1 tsp Fresh Lemon Zest

2 tsp Fresh Lemon Juice

Salt, to taste

Black Pepper, freshly ground, to taste


In a small stainless sauce pot slowly simmer the St. Supery Sauvignon Blanc, white wine vinegar, and shallots until this reaches a thin syrupy consistency (from 1/2C down to 1/8C). Set this aside to cool while washing and fine chopping the fresh herbs.

Place the softened butter in a food processor or mixer, add the wine syrup mixture and blend this until evenly combined and lightly whipped.

Add in the lemon zest and juice, fresh herbs, salt and black pepper then pulse on and off until mixed well.

Check the seasoning for salt and pepper to your personal tastes.

This butter is ready to use as-is or you may also roll the butter into a convenient round tube shape by putting a log shape on plastic wrap while rolling up and twisting both ends tight. Refrigerate or freeze these rolls until firm, remove the plastic wrap, and slice ½’ coins to melt on top on your favorite sustainable seafood, chicken or vegetables to pair with a bottle of St. Supery Sauvignon Blanc.

There are many options for flavoring this compound butter base. Use your favorite herbs, spices or condiments to customize your own. Try ingredients like fresh dill, Dijon mustard or truffles for example.

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