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.
More wonderful Butters, Condiments, Sauces, Relish and Jelly Recipes for more great ideas.
- 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
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.
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.
Strain into a clean container. Pour the prepared Pinot Noir Butter Sauce over your perfectly cooked steaks just before serving.
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”
Are the peppercorns whole?
If so, do they soften during cooking, or do they need to be strained out?
The recipe says: Strain into a clean container.