Beef and Seafood Sauce
Pinot Noir Butter Sauce is heavenly on your favorite steak or beef roast! I have also used it on Fillet of Salmon. With this outstanding sauce, you can prepare a restaurant-quality meal for your family and friends. This Pinot Noir Butter Sauce is quick and easy to make.
Since I live in Oregon and believe that Oregon’s Pinot Noir Wine is the absolute best wine, I use it a lot in my cooking. Give it a try and delight in their job! Also learn how to Cook Perfect Steaks.
- 2 tablespoons shallots, finely minced
- 1/2 cup Pinot Noir wine (can substitute any dry red wine of your choice)
- 1 teaspoon black peppercorns
- 2 sticks unsalted butter, cold and cut into pieces
- Coarse Salt
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In a medium saucepan, combine the shallots, wine, and peppercorns; bring just to a boil. Reduce the heat to medium-low and let simmer until reduced in volume by 1/2, approximately 2 minutes.
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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. Salt to taste.
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Strain into a clean container. Pour the prepared Pinot Noir Butter Sauce over your perfectly cooked steaks just before serving.
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Makes 1 cup sauce.
Source: I slightly adapted this Pinot Noir Butter Sauce by Emeril Lagassi.
Categories:
Beef Sauces Condiments - Sauces - Butters - Relishes - Jam and Jelly Recipes Seafood Sauces
2 Responses to “Pinot Noir Butter Sauce Recipe”
Cici
Are the peppercorns whole?
If so, do they soften during cooking, or do they need to be strained out?
Linda Stradley
The recipe says: Strain into a clean container.