Peppery Red Wine Sauce

This savory sauce is especially tasty poured over steak and takes less than an hour to make from scratch!

  • Prep Time 10 min
  • Total Time 40 min
  • Servings 16

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

  • 1 In 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.
  • 2 Stir 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.
  • 3 With whisk, beat in remaining 4 tablespoons butter, 1 tablespoon at a time. Reduce heat to low. Beat in vinegar, mustard and pepper.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 Cup
Calories
180
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
11g,
11%
Trans Fat
1/2g
1/2%
),
Cholesterol
45mg
45%;
Sodium
440mg
440%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
0%;
Iron
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 Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.