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French Herb Wine Butter

"This rich herbed butter can accent any meat entree."
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15 m servings 104 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 0.2g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Beat butter in small bowl at medium speed until creamy (1 to 2 minutes). Reduce speed to low. Add all remaining ingredients; continue beating until well mixed (1 to 2 minutes).
  2. Cover; refrigerate at least 1 hour to enhance flavors.


  • *Substitute 1/2 teaspoon dried parsley flakes.
  • **Substitute 1/4 teaspoon dried thyme leaves.

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Outstanding, and so simple. I used left over red vine vice sherry, but I bet port would be great, too. Batch made was still just as fresh and delicious after two weeks.