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Pinot Noir Butter Sauce
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Check out Linda's Butters, Condiments, Sauces, Relish & Jelly Recipes for more great ideas. Pinot Noir Butter Sauce 2 tablespoons finely minced
shallots In a medium saucepan, combine the shallots, wine, and peppercorns; bring just to a boil. Reduce the heat to medium-low and simmer until reduced in volume by 1/2, about 2 minutes. Whisk in
the butter, 1 tablespoon at a time, adding each piece before the previous one
has been completely incorporated. Continue until all the butter is incorporated
and the sauce coats the back of a spoon, removing the pan from the heat
periodically to prevent the sauce from getting too hot and breaking.
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