Finally, my cookbooks have arrived from my publisher in New York, Skyhorse Publishing.
You can imagine what a fantastic moment it was to open the package and to see all my three books translated into English.
Today I’m sharing one of the seasoned butters I used to make when I was working as a restaurant chef. It goes well with both meat and fish.
I always have extra butter with my food, and it keeps me full and satiated for a long time. I hardly remember when I felt the need to eat a snack between meals.
Prepare a large batch of seasoned butter so you’ll always have some to go with your food. You’ll find many recipes for other kinds of seasoned butter in my cookbooks. You can order them here at Amazon or click on the picture.
If you have already ordered and like my books, please write a review at Amazon.
Red Onion Butter
- 1 red onion
- 3 1/3 fl. oz. (100 ml) dry red wine
- about 1/4 teaspoon salt
- chili flakes, to taste
- 1 1/4 lbs. (500 g) butter
- 1/4 teaspoon Worcestershire sauce
Chop the red onion into fine dice, and place in a saucepan. Add red wine, salt and chili flakes. Bring to a boil and let simmer until the onion has absorbed all the wine. Let cool.
Whip the onion with the butter and season with Worcestershire sauce. Taste and adjust for more salt or chili if needed. Roll up the butter into the shape of a log, or fill some small individual bowls with the butter.
Store the butter in the refrigerator or freezer.