Ingredients Jump to Instructions ↓

  1. 100 g / 3 1/2 oz (7 tablespoons) slightly salted butter, softened

  2. 1/2 shallot , finely chopped

  3. 4 fresh chives , finely chopped

  4. 1 tablespoon walnut oil

  5. 1/2 teaspoon coarsely ground black pepper

  6. 1 fresh Sainte-Maure or other goats' cheese

  7. 4 fresh basil leaves Sea salt

Instructions Jump to Ingredients ↑

  1. Mix together the butter, shallot, chives, walnut oil and pepper in a bowl. Cut the cheese into four thick slices. Divide the shallot butter and basil leaves among the slices and reassemble the cheese. Sprinkle with sea salt. Beverage pairing : E. Guigal Condrieu , France. Condrieu is made from the Viognier grape and is famous for its floral and honeyed flavors and aromas, which make a nice accompaniment to this rich but tempered terrine. In addition, this Condrieu has apparent minerality and structure, bringing some pep to the combination. Recipe from TERRINE by Stéphane Reynaud (Phaidon, $29.95),


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