Morel Compound Butter
This compound butter—with its rich, earthy, herbaceous flavors—is an elegant way to finish a grilled entrée of poultry, beef or lamb. Made with Jordan Cabernet Sauvignon, this morel butter’s silky texture pairs perfectly with the smooth mid-palate of our singular red wine.
Pair with: Jordan Cabernet Sauvignon
Preparation time: 25-30 minutes
In a stand mixer fitted with the whisk attachment, soften the remaining butter for 6-8 minutes. Add morel mixture, remaining olive oil, salt and peppercorns to the butter and slowly whisk to combine.
Place the finished butter in the center of a sheet of parchment paper, and fold one end over the butter, as if rolling a tube. Form a long, tight, tubular shape, leaving room at the ends to fold and seal the parchment paper. Place the butter log in the refrigerator and chill for at least two hours.
To serve, remove the log from parchment. Slice disks as needed, approximately 2 per person. Once at room temperature, place two disks atop your favorite grilled poultry, beef or lamb. Freeze any remaining morel butter in a freezer-safe container for up to one month.
