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Red Wine Pepper Sauce

  • Preparation Time
    Prep:
    5 min.
  • Cooking Time
    Cook:
    15 min.
  • Serves
    Serves:
    6

Try this dish with the Bacon Wrapper Beef Tenderloin, Red Wine Marinated Rib Roast, Slow Roasted Leg of Lamb, and/or Smoked Prime Rib Roast. Try this dish with Better Than Bouillon Vegetarian No Beef Base or Reduced Sodium Roasted Beef Base.

Recipe tags: beef base, easy difficulty, halfhour, beef, broth

Ingredients

Quantity Ingredient
1½ cups red wine
½ cup minced shallots
1½ cups hot water
1 Tbsp Better Than Bouillon® Roasted Beef Base
2 tsp cracked black pepper
1 tsp granulated sugar
2 Tbsp port wine
9 Tbsp unsalted butter, chilled and cubed

Directions

  • 1

    Add the red wine and shallots to a small saucepan and bring to a boil. Reduce the liquid by half, about 8 - 10 minutes.

  • 2

    Dissolve Roasted Beef Base in water.

  • 3

    Add the Roasted Beef Base broth, pepper and sugar to the pan and bring to a boil. Reduce by half, about 5 minutes.

  • 4

    Add the port wine and cook for 1 minute more.

  • 5

    Remove the saucepan from the heat and slowly whisk in the butter, 1 tablespoon at a time.

  • 6

    Serve immediately.