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Red Wine Butter Sauce

4 shallots, chopped
12 cup red wine
12 cup red wine vinegar
4 tablespoons heavy cream
1 lb butter, cut into 1 inch cubes
salt & freshly ground black pepper


Combine shallots, wine, and vinegar in a saucepan. Bring to a boil, then reduce heat and simmer until almost all the liquid has evaporated and becomes thick and syrupy. Add heavy cream and mix well. Increase heat to high, but don't let the sauce boil. Add the butter and continue to whisk until all the butter is incorporated. Season with salt and pepper. NOTE: Don't cook with any wine you wouldn't drink!

Source: www.food.com