Red Wine Butter Sauce
October 30, 2011
Hello, blogosphere! I’ve been making a concerted effort to update more often, so even when I have busy days (like today), I’m trying to post some simple recipes for things like sauces and marinades where pictures are less necessary, ingredients and technique are minimal, but flavor is high.
In that spirit, here’s a lovely, fragrant sauce that goes well with a lot of things: it’s a great finishing sauce that is rich enough to pair with steaks, but light enough to go over poultry or even fish, and it makes a tasty salad dressing, too. Essentially, it’s a great base to add other flavors to, so if you want a more focused flavor, add other herbs to the mixture in the pan before you reduce it (for instance, a teaspoon or two of oregano will give it a distinct Italian flavor, and herbes de provence can be added for French cuisine).
1 cup red wine (whatever you like – use something lighter and sweeter for poultry or fish, drier and richer for red meat)
4 shallots, minced OR 2 cups minced onion and 2 cloves garlic, minced
2 sticks butter
Put the shallots or onion/garlic in a small saucepan and cover them with the wine. Bring to a boil, reduce heat to a simmer, and reduce until the liquid is reduced by half. Stir in the butter a little at a time, allowing it to melt fully. Season with salt and pepper. If you want a really smooth consistency, feel free to run the sauce quickly through a blender or food processor.