Red Wine Pepper Sauce

5 Min.
15 Min.
6
Ingredients
cups red wine
1½ cups red wine
½
cup minced shallots
½ cup minced shallots
cups hot water mixed with 1 tablespoon Better Than BouillonĀ® Roasted Beef Base, dissolved
1½ cups hot water mixed with 1 tablespoon Better Than BouillonĀ® Roasted Beef Base, dissolved
tablespoons cracked black pepper
1½ tablespoons cracked black pepper
1
teaspoon granulated sugar
1 teaspoon granulated sugar
2
tablespoons port wine
2 tablespoons port wine
9
tablespoons unsalted butter, chilled and cubed
9 tablespoons unsalted butter, chilled and cubed
Directions
  1. Add the red wine and shallots to a small saucepan and bring to a boil. Reduce the liquid by half, about 8-10 minutes.
  2. Add the Roasted Beef Base broth, pepper, and sugar to the pan and bring to a boil. Reduce by half, about 5 minutes.
  3. Add the port wine and cook for 1 minute more.
  4. Remove the saucepan from the heat and slowly whisk in the butter, 1 tablespoon at a time.
  5. Serve immediately.
Try this dish with the Bacon Wrapper Beef Tenderloin, Red Wine Marinated Rib Roast, Slow Roasted Leg of Lamb, and/or Smoked Prime Rib Roast. Try this dish with Better Than Bouillon Vegetarian No Beef Base or Reduced Sodium Roasted Beef Base

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