Fresh Port Wine Butter
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
302
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 73 mg | (2 %) | ||
| Calcium | 17 mg | (2 %) | ||
| Magnesium | 4 mg | (1 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ⅔ cup butter (softened)
- ¼ cup shallots (peeled and finely chopped)
- 1 clove garlic cloves (finely chopped)
- ¼ cup Port wine
- ¼ cup vegetable stock
- 1 tsp honey
- 3 sprigs thyme (plus extra for garnish)
- 1 pinch salt
- freshly ground Black pepper (to taste)
- 1 pinch ground Cumin
Preparation steps
1.
In a medium mixing bowl, beat butter until foamy. Set aside.
2.
In a saucepan set over medium-high heat, combine the shallots, garlic, port wine and broth, stirring to incorporate. Bring to a boil, stir in the honey, reduce heat and simmer for about 20 minutes. Set aside and let cool.
3.
Wash the thyme and shake dry, pluck off the leaves, chop finely and stir into shallot and port wine mixture. Season with salt, pepper and a pinch of ground cumin. Add port wine mixture whipped butter.
4.
Pour butter into individual bowls, cover with parchment or waxed paper and chill in the refrigerator for about 1 hour or until set. Garnish with thyme or thyme flowers and serve.
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