Teresa's Recipes
Willamette Valley Pinot Noir Reduction
Experience the lush, velvety flavors of the Willamette Valley with this elegant Pinot Noir reduction. This sauce, with its vibrant burgundy hue, combines the fruity notes of Pinot Noir with the savory undertones of beef stock and shallots. The result is a robust, rich reduction that perfectly enhances the natural flavors of your chosen meats and vegetables. Originating from the culinary traditions of France, where wine reductions are a staple, this recipe brings a slice of the sophisticated French dining experience right to your table.
Ingredients
- to taste Salt
- to taste Black pepper
- 2 tablespoons Unsalted butter
- 1 cup Beef stock
- 2, finely chopped Shallots
- 1 tablespoon Granulated sugar
- 2 cups Willamette Valley Pinot Noir
Dietary Notes
- Servings: 4
- Dish Type: Sauce
- Prep Time: 5 minutes
- Cook Time: 30-40 minutes
- Calories: 200
- Fat: 6g
- Carbs: 10g
- Protein: 1g
- Sodium: 500mg
- Sugar: 8g
Instructions
- In a medium saucepan, combine the Pinot Noir, granulated sugar, and finely chopped shallots.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Once boiling, reduce the heat to low and let the mixture simmer. Continue simmering until the mixture has reduced by half, this should take around 15-20 minutes.
- Add the beef stock to the saucepan. Continue to simmer the mixture on low heat until it has again reduced by half, this should take an additional 10-15 minutes.
- Remove the saucepan from the heat. Whisk in the unsalted butter until it is fully incorporated into the sauce.
- Taste the reduction and season with salt and black pepper as needed.
- Serve warm over your choice of grilled or roasted meats or vegetables. The reduction can also be cooled and stored in an airtight container in the refrigerator for up to a week.
Tips
- For a vegetarian alternative, you can replace the beef stock with vegetable stock.
- Feel free to experiment with different types of wine for a different flavor profile.