Red Butter Sauce

Cooking Instructions

1. In a medium saucepan, combine the wine, shallots, thyme, bay leaf, and tarragon. Reduce over moderately high heat until approximately 1/3 cup remains.

2. Add the cream and continue to reduce until approximately 1/2 cup remains.

3. Lower heat and slowly whisk the butter into the mixture, one piece at a time. Be careful to not let mixture boil or get too cold (temperature must not change).

4. Add lemon juice, salt, and pepper. Correct seasoning to taste.

5. Strain and serve.

Wine Pairing(s)

Tobin James 'Ballistic' Zinfandel

Kaesler 'Old Vine' Shiraz

Esser Cabernet Sauvignon

Mad Fish Cabernet Sauvignon-Merlot-Cabernet Franc

Chateau Nenin Pomerol

Dunnewood 'Signature' Merlot

Inglenook Classic Burgundy

Sanford Pinot Noir

Tenimenti Luigi D'Alessandro 'Il Bosco' Syrah

Columbia Crest Vineyard 10 Red 'Two Vines'