- 2/3 bottle red wine (the better the wine, the better the sauce)
- 8oz (2 sticks) unsalted butter, cut into 1 inch cubes and keep cold
- salt and fresh cracked pepper to taste
- Bring wine to a boil in medium sauce pan.
- Reduce heat to simmer and continue cooking until wine is reduced 80%-90%.
- Once wine is reduced, turn heat off.
- Begin adding one cube of butter, whisking continuously until butter is melted/incorporated into the sauce.
- Continue this process until all the butter has been added.
- Season with salt and pepper and serve at once or keep in a warm spot near the stove until ready to use.
- This sauce is something we serve with our coffee seared beef tenderloin but goes great with lots of beef items.
- This process also works with white wine.
- You may choose to reduce more wine than 2/3 of a bottle as this will create a more concentrated flavor, but this is a pretty good ratio to get started.
- Makes approximately 1 1/2 cups of sauce, 12 one ounce servings.
- This can be a tricky sauce to make and can "brake" if it becomes too hot or cold or if you add the butter too quickly or slowly. If it brakes, start over and just keep practicing. I still brake one every once in a while when I get in a hurry.
- Start out with a cheaper wine to learn on, then move on to something nicer. It is fun to taste the differences between wines!
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