Pinot Noir Red Wine Reduction
Pinot Noir Red Wine Reduction delivers a silky, glossy sauce with deep cherry-wine notes rounded by beef broth and a gentle butter finish. Aromatic shallot and Italian herbs add warmth and balance, making it a refined topper for seared steaks, roasted meats, or special-occasion dinners.
- Prep5 mins
- Cook15 mins
- Serves4
- DifficultyEasy
- 1
Warm olive oil in a small saucepan over medium heat. Sauté the shallot in the hot oil until golden brown.
- 2
Pour the wine into the saucepan; cook, stirring often, until the volume reduces by half.
- 3
Stir in beef broth. Lower the heat to medium-low and simmer until slightly reduced.
- 4
Stir the butter and Italian seasoning into the sauce; cook until the butter is fully melted. Season with salt.
- Calories 116.35 kcal Moderate
- Protein 1.02 g Low Source
- Carbs 3.94 g Moderate
- Total Fat 9.49 g Moderate
- Saturated Fat 2.93 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 7.84 mg Low Source
- Sodium 487.4 mg High
- Fiber 0.0 g Low Source
- Sugar 1.15 g Low Source
- Added Sugar 0.23 g Low Source
- Calcium 7.64 mg Low Source
- Iron 0.28 mg Low Source
- Potassium 63.88 mg Low Source
- Vitamin A 0.04 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
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