This full-flavored yet light butter is delicious with meat or poultry; with fish, substitute a white-wine reduction for the red.
If you are daring and make the chantilly just before serving, while the meat is resting, deglaze the pan with the wine and stock; it will add more flavor.
Be sure to use a wine that’s good enough to drink. The butter can be made a few days in advance and refrigerated, but it is better to make it the same day it will be served.
The technique and the science is described in this article in the Washington Post.
8 to 12 servings (makes about 1 1/4 cups)
- 1 cup red wine
- 1/3 cup reduced unsalted veal stock (stock is reduced over medium-high heat from 1 1/2 cups; may substitute 1/3 cup store-bought veal demi-glace)
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 teaspoon truffle oil
Combine the wine and reduced veal stock in a medium saucepan over medium-high heat. Bring to a boil and cook for about 30 minutes, until the liquid has reduced to about 1/2 cup. Cool until slightly warm.
Fill a saucepan (just large enough to cradle the bottom of a medium mixing bowl) with ice and water; set aside.
Place the butter in a medium stainless-steel mixing bowl. Whisk the reduction into the butter. Place the bowl over the cold water-bath saucepan and whisk vigorously. When the butter starts to set, lift the bowl from the cold-water bath; whisk, slowly adding the truffle oil, for about 10 minutes or until a light, creamy texture is achieved.