Pinot Noir Butter Sauce Recipes

PINOT NOIR, CHANTERELLE, AND FRESH TRUFFLE SAUCE

Steps:

• Saute shallots, garlic, and chanterelle mushrooms in a little butter. Add Pinot Noir, and reduce to a syrupy consistency. Then add the demi-glace, simmer until the sauce has reached the proper consistency and correct the seasoning with salt and pepper. Garnish with shaved truffle.

PINOT NOIR BUTTER SAUCE RECIPE:

Steps:

• In a medium saucepan, combine the shallots, wine, and peppercorns; bring just to a boil. Reduce the heat to medium-low and let simmer until reduced in volume by 1/2, approximately 2 minutes.
• Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Salt to taste.
• Strain into a clean container. Pour the prepared Pinot Noir Butter Sauce over your perfectly cooked steaks just before serving.
• Makes 1 cup sauce.

PINOT NOIR, CHANTERELLE, AND FRESH TRUFFLE SAUCE

Steps:

• Saute shallots, garlic, and chanterelle mushrooms in a little butter. Add Pinot Noir, and reduce to a syrupy consistency. Then add the demi-glace, simmer until the sauce has reached the proper consistency, add truffle and correct the seasoning with salt and pepper.

PINOT NOIR SAUCE

Steps:

• To make stock, heat oven to 450 degrees. Place bones in a medium roasting pan, and roast, turning once or twice, until deeply browned, about 2 hours. Add onions, celery, carrots, garlic and tomato paste, and roast, stirring occasionally, until vegetables are deep golden brown, about 1 1/4 hours.
• Transfer bones and vegetables to a 2-gallon stockpot. Place roasting pan on stove, add 2 cups water and deglaze over high heat, stirring with a wooden spoon to scrape up brown bits. Transfer deglazing liquid into stockpot with bones. Add thyme, bay leaf, parsley stems and 2 1/2 quarts water. Bring to a simmer over high heat, reduce heat to low and simmer until stock is rich and flavorful, about 5 hours. Remove from heat, and strain into a deep saucepan; there should be 8 cups stock. Place saucepan in sink of ice water to cool stock; then refrigerate until ready to use. (While stock is cold, scoop hardened fat from surface, and discard it.) Freeze half the stock to use later.
• To make sauce, heat olive oil in a medium saucepan over medium heat, and sauté carrot and celery, stirring constantly, until lightly caramelized, about 3 minutes. Add thyme and pinot noir, bring to a simmer and simmer until reduced by half, 7 to 10 minutes. Strain into a clean saucepan.
• Add 4 cups veal stock, bring to a simmer over medium heat, and simmer until sauce is reduced to about 1 1/2 cups. Season to taste with salt and pepper. Increase heat to high, and add butter piece by piece, whisking to emulsify. Sauce will become glossy and coat back of a wooden spoon. As soon as butter is incorporated, remove sauce from heat, and spoon onto meat.

FILLET OF SALMON WITH PINOT NOIR SAUCE

Steps:

• Combine the wine, tomato, vinegar, shallot and garlic in a medium saucepan. Bring to a boil over medium-high heat. Cook until reduced by half, about 20 minutes.
• Add the stock and bring to a boil. Cook until reduced by half, about 10 minutes. Remove from the heat and whisk in the butter.
• Brush the salmon with the oil and sprinkle with the salt and pepper. Heat a large nonstick skillet over medium heat.
• Add the salmon and cook until browned on both sides, about 6 minutes per side.
• Transfer to a serving dish and top with the Pinot Noir sauce.