Directions:
- Place first 3 ingredients on a 6-inch square of cheesecloth; tie with string.
- Melt 2 tablespoons butter in a medium saucepan over medium heat; let remaining butter soften. Add shallot to saucepan, and sauté 2 minutes or until tender. Add wine and cheesecloth bag; bring to a boil. Boil 15 minutes or until mixture reduces to 1/2 cup. Cool; remove and discard spice bundle.
- Process softened butter, cooled wine mixture, chives, lemon rind, salt, and pepper in a food processor until blended, stopping to scrape down sides. Roll butter into a 7-inch log in plastic wrap. Refrigerate until firm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2132.41 Kcal (8928 kJ) | ||
| Calories from fat | 1673.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 185.99g | 286% | |
|---|---|---|---|
| Cholesterol | 537.11mg | 179% | |
| Sodium | 3564.32mg | 149% | |
| Potassium | 623.21mg | 13% | |
| Total Carbs | 50.49g | 17% | |
| Sugars | 17.74g | 71% | |
| Dietary Fiber | 5.28g | 21% | |
| Protein | 9.6g | 19% | |
| Vitamin C | 18.1mg | 30% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 2.7mg | 15% | |
| Calcium | 135.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 276.63 Kcal (1158 kJ) | ||
| Calories from fat | 217.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.13g | 286% | |
|---|---|---|---|
| Cholesterol | 69.68mg | 179% | |
| Sodium | 462.39mg | 149% | |
| Potassium | 80.85mg | 13% | |
| Total Carbs | 6.55g | 17% | |
| Sugars | 2.3g | 71% | |
| Dietary Fiber | 0.68g | 21% | |
| Protein | 1.24g | 19% | |
| Vitamin C | 2.3mg | 30% | |
| Vitamin A | 0.3mg | 76% | |
| Iron | 0.3mg | 15% | |
| Calcium | 17.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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