Peppery Red Wine Sauce Recipe

Ingredients

6

tablespoons butter

1/2

cup finely chopped shallots (3 medium)

1

cup dry red wine (such as Merlot or Zinfandel) or nonalcoholic red wine

1

cup beef broth (for homemade broth, see page 530)

1

tablespoon balsamic vinegar

2

teaspoons Dijon mustard

1

teaspoon coarse ground black pepper

Preparation

In 8-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add shallots; cook 1 minute, stirring frequently. Add wine; heat to boiling over high heat. Reduce heat to medium-high; cook until mixture coats back of metal spoon, 10 to 12 minutes.

Stir in broth. Heat to boiling. Reduced heat to medium-high; cook until mixture coats back of metal spoon and is slightly reduced, 8 to 10 minutes longer, stirring constantly.

With whisk, beat in remaining 4 tablespoons butter, 1 tablespoon at a time. Reduce heat to low. Beat in vinegar, mustard and pepper.

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