Cabernet Sauvingnon Butter Sauce

This sauce was part of an absolutely delicious dish that Pam tasted many years ago up at Sundance. Amazingly, when she asked if she could have the recipe, they agreed! Unfortunately, due to certain ingredients called for, she never ended up making it herself…

1 bottle Cabernet Sauvignon wine
1/2 bottle red wine vinegar
2 Tbsp minced shallots
2 quarts heavy beef stock (if all you have is normal stock, like Swanson’s or something, use 4 quarts and reduce it first down to 2 quarts)
4 Tbsp butter
1/2 c cream
salt & pepper

In heavy saucepan, blend wine, vinegar, and shallots, then reduce. After 98% of the liquid has evaporated (leaving just a glaze in the bottom of the pan), add heavy beef stock and reduce again by about 2/3, or until slightly syrupy and coats the back side of a spoon. Add remaining ingredients and simmer for another 5 minutes.

Source: Rob Smith of Sundance (submitted by Pamela Peterson)

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Published in: on October 12, 2009 at 2:22 am  Leave a Comment  
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