Champagne & Shallot Butter

SAYING ‘I LOVE YOU’ doesn’t have to mean expense gifts or getaways. For me, it’s a simple as someone taking time, just for me. Perhaps it’s a chat on a down day, perhaps it’s a drawing or perhaps it’s some handmade food.

A simple loaf of bread, made from scratch is the way to my heart. It takes time, love and nurturing to come to fruition. Served with lashings of butter, a table and a natter, nothing beats its.

Did I mention I was ‘extra?’ This Champagne & Shallot Butter is a MUST daaaaaaarling.


200ml Pink Champagne/ Prosecco

2 Banana Shallots, chopped very fine

½ tsp Maple Syrup

¾ tsp Flaky Salt

200g Unsalted Butter, softened


1. Add the champagne & shallot to a small pan and bring to a boil.

2. Boil for 10 minutes or so, or until there is about ½ tsp liquid left. The idea is to reduce everything down, so it is soft, sweet, and utterly delicious.

3. Remove from the heat, add the maple, and cool to room temperature.

4. Once cooled, mash the butter with a fork and incorporate the shallot mixture. Once homogenous, mix through the salt, I lie to crunch on the flakes so try not to break them down too much.

5. Taste, adjust the seasoning and serve thick on fresh, home baked bread like this Tiger Loaf