Tarragon Butter

(apologies for the pic quality, I'll get a better one next time)

This is a quick and easy condiment that I get a ridiculous amount of compliments on. Credit to my mom, this is hers.

• 1/2 cup good red wine, something dry
• 1 shallot, minced
• 1/2 lb salted butter at room-temperature
• 1 tsp minced fresh tarragon or 1/2 tsp dried

Put the wine, shallot, and tarragon into a small saucepan over medium heat and bring to a simmer. Simmer until almost all the liquid is gone, reducing heat to low toward the end. Do not leave this unattended or you will scorch it.

As soon as the liquid is down to about a teaspoon or two, remove from heat and allow to cool completely.

Beat the wine-butter-shallot-herb mixture into the butter with a wooden spoon. It will turn the butter a gorgeous purple color, with dark purple spots of shallot. Divide in half onto two largish pieces of wax paper. Roll the wax paper into tubes about the thickness of a stick of butter, gently working the butter into a cylinder shape. Twist the ends of the wax paper and get as much air out as possible. Refrigerate until firm, or freeze until needed. Unroll and slice into discs and serve with hot fresh bread or Grilled Steak.