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 SAUCE
Provided by Marian Burros
Categories dinner, condiments, project
Time 8h
Yield 1 1/2 cups
Number Of Ingredients 17
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.
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.
PORK LOIN WITH PINOT NOIR SAUCE
Steps:
- Preheat the oven to 425 degrees F.
- Slice each tenderloin crosswise into 4 equal pieces. Wrap 1 piece of bacon around the pork and secure with toothpick or wooden skewer. Repeat with the remaining pork and bacon. Sprinkle with pepper. Heat a large cast-iron skillet over moderately-high heat, add the pork and cook until golden brown, turning once, about 6 minutes total. Transfer the skillet to the oven and cook until no longer pink in the middle and the bacon is golden and crispy, 8 to 10 minutes.
- In a large skillet over moderate heat, cook the remaining bacon until crispy, 12 to 15 minutes. Remove the bacon and drain on paper towels. Keeping the fat in the pan over moderate heat, add the shallots to the pan and cook until softened, about 5 minutes. Add the demi-glace and wine and bring to a boil, reduce the heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper.
- Serve the pork with generous drizzle of the pinot noir sauce.
BEEF ROAST IN PINOT NOIR SAUCE
Beef chuck is an overlooked cut of meat. But, it's inexpensive. It's a great way to serve a family very inexpensively. If it's not cooked correctly, however, it can be stringy or tough. But, this recipe cooks this cut low and slow, until it's tender and full of flavor. We have dressed up this exquisite piece of meat with fresh thyme and caramelized shallots and a rich red wine sauce to push this dish over the edge of decadence.
Provided by winosity.app
Categories Meat
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 275 degrees F.
- Trim the roast of excess fat. Add olive oil to a large pot or roasting pan and heat over medium-high heat. Place roast in a large pot and sear on all sides. This will take about one minute per side. Then remove the roast and set aside. Then, sprinkle the salt, onion powder, garlic powder, pepper, and thyme onto the roast. Make sure you cover all sides with seasonings.
- Cut shallots in half and remove skins. Next, add the shallots to the pot and cook until browned. Remove the shallots and set aside.
- Add red wine to the juices from the onions and the seared meat. Continue to cook on high heat while removing any browned bits. Once the pot is deglazed remove all of the juices into a saucepot.
- Place shallots and roast into roasting pan and place in the preheated oven. Roast for one hour per pound of roast. So, a three-pound roast will cook for three hours. The goal is for a tender roast that is just falling apart.
- Meanwhile, in the saucepot, stir together beef broth and Pinot Noir. Bring to a rolling boil and hold at a boil for 6-8 minutes or until liquid is reduced to 2 cups.
- After the roast is cooked, place on a serving platter and cover with aluminum foil to help keep it warm. Arrange shallots around the roast.
- Add wine mixture to the pan, and place over medium heat, stirring to release the browned bits from the bottom of the pan. In a small bowl, whisk together flour and water until smooth, then stir into the sauce in the roasting pan. Cook over medium heat, stirring constantly until slightly thickened. Add butter, stirring just until melted. Add salt and pepper to taste.
- Pour the sauce over the roast and shallots and serve.
Nutrition Facts : Calories 510.5, Fat 26.6, SaturatedFat 10.9, Cholesterol 164.9, Sodium 1461.9, Carbohydrate 11.2, Fiber 0.3, Sugar 0.1, Protein 50.8
CRANBERRY SAUCE WITH PINOT NOIR
Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries. "Many deep red wines, or port, can overwhelm the punchy berry," said Ms. Louis. "Instead, Oregon pinot noir keeps the cranberry sauce bright and clean." The recipe here doesn't hold back; it is shot through with allspice, cloves, peppercorns, rosemary, cinnamon, vanilla and honey, in a mix that calls to mind the rusticity and abundance of the Pacific Northwest.
Provided by Jeff Gordinier
Categories dinner, lunch, condiments, sauces and gravies, side dish
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 12
Steps:
- Combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.
- In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.
- With the tip of a paring knife, split vanilla pod lengthwise. Use the back of the knife to scrape seeds from pod. Add seeds and pod to pot.
- Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla pod. Transfer mixture to a bowl and let cool.
CRANBERRY SAUCE WITH PINOT NOIR
Categories Condiment/Spread Sauce Ginger Side Christmas Thanksgiving Low Sodium Cranberry Red Wine Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.
FILLET OF SALMON WITH PINOT NOIR SAUCE
Make and share this Fillet of Salmon With Pinot Noir Sauce recipe from Food.com.
Provided by That Napa Chicken R
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 433.5, Fat 18.7, SaturatedFat 7.1, Cholesterol 113.4, Sodium 263.7, Carbohydrate 7.1, Fiber 0.4, Sugar 1.8, Protein 36.1
HERBED LAMB CHOPS WITH PINOT NOIR SAUCE
Categories Herb Lamb Roast Sauté Dinner Lamb Chop Red Wine Fall Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For sauce:
- Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until deep brown, turning occasionally, about 18 minutes. Using tongs, transfer lamb to bowl. Add onions, carrot, garlic, and herbes de Provence to pot. Sauté until vegetables are deep brown, about 8 minutes. Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours. Strain into large bowl, pressing on solids in strainer to release all stock. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.
- Mix butter and flour in small bowl to smooth paste. Whisk paste into stock. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer. Season with salt and pepper. (Can be prepared 1 day ahead. Transfer to small saucepan, cover, and chill. Rewarm before using.)
- For lamb:
- Stir fresh herbs and pepper in medium bowl to blend. Add 2 tablespoons oil and mix until herbs are sticking together. Sprinkle lamb racks with salt. Firmly press 1/3 of herb mixture over rounded side of each rack to cover. (Can be prepared 1 day ahead. Place on large rimmed baking sheet. Cover; chill.)
- Preheat oven to 350°F. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down. Sauté until browned, about 4 minutes. Turn rack over and sauté until browned, about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting remaining racks on same sheet.
- Roast lamb until thermometer inserted into center registers 135°F for medium-rare, about 25 minutes. Let lamb rest on sheet 15 to 20 minutes. Cut lamb between bones into individual chops. Arrange 3 chops on each plate. Drizzle with sauce and serve.
More about "pinot noir sauce recipes"
PINOT NOIR BBQ SAUCE RECIPE - VINDULGE
From vindulge.com
Ratings 12Calories 349 per servingCategory Sauce, Side Dish
- Place olive oil and shallots into a saucepan set to medium heat until translucent (about 5 minutes). Turn down heat if you see browning. Add garlic and cook for 2 additional minutes. Stir occasionally and watch out for browning.
- Into the saucepan add the chili powder, cayenne pepper and dry mustard and stir constantly, for one minute.
- Add the pinot noir and turn the heat up to high. Bring the pinot noir to a boil and then reduce heat to simmer for about 5 to 7 minute, stirring occasionally. You want the pinot to reduce about 1/4 for flavor intensity.
- Add ketchup and bring back up to a simmer again while stirring for about five minutes then remove from heat, let cool and place in a container.
GUSTO TV - PINOT NOIR SAUCE
From gustotv.com
Servings 1Category Sauces
8 GREAT PINOT NOIR FOOD PAIRINGS | TOTAL WINE & MORE
From totalwine.com
PINOT NOIR SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
PINOT NOIR DEMI-GLACE REDUCTION SAUCE - GOLD MEDAL WINE CLUB …
From goldmedalwineclub.com
PINOT NOIR BARBECUE SAUCE - HONEST COOKING - RECIPES
From honestcooking.com
HERBED LAMB CHOPS WITH PINOT NOIR SAUCE RECIPE | BON APPéTIT
From bonappetit.com
PINOT NOIR, CHANTERELLE, AND FRESH TRUFFLE SAUCE RECIPE RECIPE
From crecipe.com
PINOT NOIR BUTTER SAUCE | EMERILS.COM
From emerils.com
BEST RECIPES TO PAIR WITH PINOT NOIR | ALLRECIPES
From allrecipes.com
ROASTED BREAST OF CHICKEN WITH PINOT NOIR SAUCE RECIPE
From myrecipes.com
HERB-ROASTED KING SALMON WITH PINOT NOIR SAUCE RECIPE
From foodandwine.com
BEEF TENDERLOIN WITH PINOT NOIR SAUCE - EPICURE.COM
From epicure.com
PINOT NOIR BBQ SAUCE RECIPE FROM PINOT PATCH UNCORKED: THE BLOG
From cawineclub.com
PINOT NOIR RECIPES | PUNCHFORK
From punchfork.com
SEARED DUCK BREAST WITH PINOT NOIR SAUCE | WILLIAMS SONOMA
From williams-sonoma.com
PINOT NOIR SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PINOT NOIR BBQ SAUCE RECIPE | RECIPE | BBQ SAUCE, WINE RECIPES, …
From pinterest.com
FENNEL-SCENTED DUCK BREASTS WITH PINOT NOIR SAUCE RECIPE
From foodandwine.com
PINOT NOIR REDUCTION RECIPE - REAL FOOD TRAVELER
From realfoodtraveler.com
PINOT NOIR SAUCE - PLAIN.RECIPES
From plain.recipes
PINOT NOIR BBQ SAUCE RECIPE | RECIPE | RECIPES, BBQ SAUCE RECIPE, …
From pinterest.com
ROAST BEEF TENDERLOIN WITH PINOT NOIR SAUCE RECIPE
From thespruceeats.com
MUSHROOM-PINOT NOIR SAUCE RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
FILET MIGNON WITH MUSHROOMS AND PINOT NOIR SAUCE
From fortunativineyards.com
PINOT NOIR MUSHROOM REDUCTION SAUCE WITH GRILLED T-BONE STEAK …
From peanutbutterandpeppers.com
BEEF TENDERLOIN WITH PINOT NOIR SAUCE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
RECIPE - NEW YORK SIRLOIN ROAST WITH PINOT & MARROW SAUCE
From lcbo.com
PINOT NOIR WINE PAIRING RECIPES | ALLRECIPES
From allrecipes.com
EASY PINOT NOIR CHICKEN WITH MUSHROOMS - SARAH'S CUCINA BELLA
From sarahscucinabella.com
BRYS ESTATE VINEYARD AND WINERY
From brysestate.com
MINI MEATBALLS IN PINOT NOIR SAUCE RECIPE
From recipegraze.com
PORK CHOPS WITH PINOT NOIR SAUCE - THE REDHEAD BAKER
From theredheadbaker.com
PORK LOIN WITH PINOT NOIR SAUCE RECIPE RECIPE
From crecipe.com
BEEF TENDERLOIN WITH PINOT NOIR SAUCE | WILLIAMS SONOMA
From williams-sonoma.com
PINOT NOIR BBQ SAUCE RECIPE | RECIPE | RED WINE RECIPE, BBQ SAUCE ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love