This savory sauce is especially tasty poured over steak and takes less than an hour to make from scratch!
Peppery Red Wine Sauce
- Prep Time 10 min
- Total 40 min
- Servings 16
- Ingredients 7
Ingredients
- 6 tablespoons butter
- 1/2 cup finely chopped shallots (3 medium)
- 1 cup dry red wine (such as Merlot or Zinfandel) or nonalcoholic red wine
- 1 cup beef broth (for homemade broth, see page 530)
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon coarse ground black pepper
Make With
Progresso Broth
Instructions
-
Step1In 8-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add shallots; cook 1 minute, stirring frequently. Add wine; heat to boiling over high heat. Reduce heat to medium-high; cook until mixture coats back of metal spoon, 10 to 12 minutes.
-
Step2Stir in broth. Heat to boiling. Reduced heat to medium-high; cook until mixture coats back of metal spoon and is slightly reduced, 8 to 10 minutes longer, stirring constantly.
-
Step3With whisk, beat in remaining 4 tablespoons butter, 1 tablespoon at a time. Reduce heat to low. Beat in vinegar, mustard and pepper.
Nutrition
180
Calories
18g
Total Fat
1g
Protein
2g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1/4 Cup
- Calories
- 180
- Calories from Fat
- 160
- Total Fat
- 18g
- 27%
- Saturated Fat
- 11g
- 55%
- Trans Fat
- 1/2g
- Cholesterol
- 45mg
- 15%
- Sodium
- 440mg
- 19%
- Potassium
- 75mg
- 2%
- Total Carbohydrate
- 2g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
0
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