Pinot Noir Butter Sauce Recipes

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PINOT NOIR BUTTER SAUCE RECIPE:



Pinot Noir Butter Sauce Recipe: image

Provided by What's Cooking America

Categories     Sauce

Time 20m

Number Of Ingredients 5

2 tablespoons shallots, (finely minced)
1/2 cup Pinot Noir wine ((can substitute any dry red wine of your choice))
1 teaspoon black peppercorns
2 sticks unsalted butter, (cold and cut into pieces)
Coarse Salt

Steps:

  • In a medium saucepan, combine the shallots, wine, and peppercorns; bring just to a boil. Reduce the heat to medium-low and let simmer until reduced in volume by 1/2, approximately 2 minutes.
  • Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Salt to taste.
  • Strain into a clean container. Pour the prepared Pinot Noir Butter Sauce over your perfectly cooked steaks just before serving.
  • Makes 1 cup sauce.

PINOT NOIR SAUCE



Pinot Noir Sauce image

Provided by Marian Burros

Categories     dinner, condiments, project

Time 8h

Yield 1 1/2 cups

Number Of Ingredients 17

5 pounds veal marrow bones
2 medium onions, coarsely chopped
2 small celery stalks, chopped
1 large carrot, peeled and chopped into 1-inch lengths
1 head garlic, broken into cloves but not peeled
2 tablespoons tomato paste
1 tablespoon dried thyme
1 Turkish bay leaf
Handful parsley stems
1 teaspoon olive oil
1 small carrot, peeled and grated
1 stick celery, grated
1 tablespoon fresh thyme leaves
1 1/4 cups pinot noir
4 cups veal stock (see note)
Salt and freshly ground black pepper
2 tablespoons cold butter, cut into pieces

Steps:

  • To make stock, heat oven to 450 degrees. Place bones in a medium roasting pan, and roast, turning once or twice, until deeply browned, about 2 hours. Add onions, celery, carrots, garlic and tomato paste, and roast, stirring occasionally, until vegetables are deep golden brown, about 1 1/4 hours.
  • Transfer bones and vegetables to a 2-gallon stockpot. Place roasting pan on stove, add 2 cups water and deglaze over high heat, stirring with a wooden spoon to scrape up brown bits. Transfer deglazing liquid into stockpot with bones. Add thyme, bay leaf, parsley stems and 2 1/2 quarts water. Bring to a simmer over high heat, reduce heat to low and simmer until stock is rich and flavorful, about 5 hours. Remove from heat, and strain into a deep saucepan; there should be 8 cups stock. Place saucepan in sink of ice water to cool stock; then refrigerate until ready to use. (While stock is cold, scoop hardened fat from surface, and discard it.) Freeze half the stock to use later.
  • To make sauce, heat olive oil in a medium saucepan over medium heat, and sauté carrot and celery, stirring constantly, until lightly caramelized, about 3 minutes. Add thyme and pinot noir, bring to a simmer and simmer until reduced by half, 7 to 10 minutes. Strain into a clean saucepan.
  • Add 4 cups veal stock, bring to a simmer over medium heat, and simmer until sauce is reduced to about 1 1/2 cups. Season to taste with salt and pepper. Increase heat to high, and add butter piece by piece, whisking to emulsify. Sauce will become glossy and coat back of a wooden spoon. As soon as butter is incorporated, remove sauce from heat, and spoon onto meat.

SCALLOP PHYLLO PIZZA WITH PINOT NOIR SAUCE



Scallop Phyllo Pizza With Pinot Noir Sauce image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 18

15 phyllo sheets, room temperature
16 ounces butter, melted
Salt and white pepper
24 (U-10) scallops
Olive oil, to saute
12 to 14 Peruvian purple potatoes, cut in 2-inch slices
10 ounces leeks
8 ounces tomato, seeded and small diced
8 chervil sprigs
Pinot Noir Sauce, recipe follows
8 ounces butter, (2 sticks)
3 ounces shallots, minced
2 cups Pinot Noir
1 bay leaf
Whole peppercorns
1 cup heavy cream
Sea salt
1 teaspoon freshly squeezed lemon juice

Steps:

  • Preheat the oven to 375 degrees F.
  • Lay out a sheet of phyllo on a flat work surface and brush it with melted butter and sprinkle with salt and white pepper. Repeat until you have 15 layers of phyllo. Cut into 2 (6-inch) circles.
  • Lay phyllo out on parchment paper or lightly oiled cookie pan. Bake until golden, about 10 minutes. Remove from oven.
  • Clean scallops by pulling off attaching side muscle. Pat dry with a clean towel. Heat a large heavy-duty saute pan over high heat. Add olive oil and heat almost to the smoke point. Season scallops with salt and pepper. Sear on both sides until golden brown, about 30 seconds on each side. Remove from the pan, set aside and keep warm.
  • Bring the potatoes to a boil in salted water. Boil until fork tender, about 20 minutes. Drain, cool, peel, and slice across so that they are approximately the same thickness as the scallops. Set aside.
  • Cut leek in half lengthwise, clean, remove core, and cut into 1/4-inch dice. In a small saute pan, saute the leek and tomato in a little olive oil, just until the leeks begin to soften. Set aside.
  • Preheat the oven to 375 degrees F.
  • Alternate, the scallops and potatoes around the perimeter of phyllo disks. Place in the oven and cook just until the scallops are cooked, about 3 to 5 minutes. Remove from the oven and top with the sauteed leek and tomatoes. Drizzle with the Pinot Noir sauce on the outside. Garnish with chervil. Serve immediately.
  • In a heavy bottom saucepot melt the butter and add shallots. Saute until the shallots are tender. Add the Pinot Noir, bay leaf, and whole peppercorns and reduce by 3/4. Add the heavy cream and reduce by half. Strain and finish with salt and the lemon juice.
  • This sauce will not reconstitute after refrigeration.

PINOT NOIR, CHANTERELLE, AND FRESH TRUFFLE SAUCE



Pinot Noir, Chanterelle, and Fresh Truffle Sauce image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 shallot, finely minced
1 clove garlic, finely minced
8 ounces chanterelle mushrooms
4 ounces Pinot Noir
8 ounces demi-glace
Salt and pepper, to taste
1/2-ounce fresh black truffle

Steps:

  • Saute shallots, garlic, and chanterelle mushrooms in a little butter. Add Pinot Noir, and reduce to a syrupy consistency. Then add the demi-glace, simmer until the sauce has reached the proper consistency, add truffle and correct the seasoning with salt and pepper.

MEATBALLS IN CRANBERRY AND PINOT NOIR SAUCE



Meatballs in Cranberry and Pinot Noir Sauce image

This has been a favorite of ours for many years. It is from the "Recipes from the Vineyards of Oregon" cookbook. Delicious and elegant meatballs, the food service where DH teaches now makes these for entertaining.

Provided by Acerast

Categories     Meat

Time 55m

Yield 24 meatballs

Number Of Ingredients 12

1 (16 ounce) can whole berry cranberry sauce
1 cup brown sugar
1/2 cup pinot noir wine
2 teaspoons dry mustard (can use hot chinese if you wish)
2 lbs lean ground beef
1 1/2 cups fresh breadcrumbs
1/2 cup finely chopped celery
1/2 cup finely chopped onion
2 eggs, beaten
1 tablespoon Worcestershire sauce
2 teaspoons garlic salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Lightly oil a shallow baking dish.
  • In a large mixing bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt and pepper.
  • Shape into 24- 1 1/2 inch balls.
  • Place in one layer in baking dish.
  • Bake for 20 minutes.
  • Meanwhile, in a medium saucepan, stir together the cranberry sauce, brown sugar, Pinot Noir and mustard.
  • Simmer over medium heat for 5 minutes, stirring often.
  • Remove from heat and set aside until needed.
  • After the first 20 minutes of baking, pour Cranberry and Pinot Noir Sauce over meatballs.
  • Bake an additional 15 minutes.
  • Remove meatballs and sauce to a serving platter and serve warm.
  • A chafing dish or crockpot keeps them warm for buffets.

BEEF ROAST IN PINOT NOIR SAUCE



Beef Roast in Pinot Noir Sauce image

Beef chuck is an overlooked cut of meat. But, it's inexpensive. It's a great way to serve a family very inexpensively. If it's not cooked correctly, however, it can be stringy or tough. But, this recipe cooks this cut low and slow, until it's tender and full of flavor. We have dressed up this exquisite piece of meat with fresh thyme and caramelized shallots and a rich red wine sauce to push this dish over the edge of decadence.

Provided by winosity.app

Categories     Meat

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs beef chuck roast
1/2 lb shallot
1 cup pinot noir wine
1 tablespoon olive oil
1/4 teaspoon pepper
2 teaspoons salt (or to taste)
1 1/2 teaspoons granulated onion
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons chopped fresh thyme leaves
1/8 cup olive oil
3 cups beef broth
2 tablespoons flour
3 tablespoons water
3 tablespoons butter

Steps:

  • Preheat the oven to 275 degrees F.
  • Trim the roast of excess fat. Add olive oil to a large pot or roasting pan and heat over medium-high heat. Place roast in a large pot and sear on all sides. This will take about one minute per side. Then remove the roast and set aside. Then, sprinkle the salt, onion powder, garlic powder, pepper, and thyme onto the roast. Make sure you cover all sides with seasonings.
  • Cut shallots in half and remove skins. Next, add the shallots to the pot and cook until browned. Remove the shallots and set aside.
  • Add red wine to the juices from the onions and the seared meat. Continue to cook on high heat while removing any browned bits. Once the pot is deglazed remove all of the juices into a saucepot.
  • Place shallots and roast into roasting pan and place in the preheated oven. Roast for one hour per pound of roast. So, a three-pound roast will cook for three hours. The goal is for a tender roast that is just falling apart.
  • Meanwhile, in the saucepot, stir together beef broth and Pinot Noir. Bring to a rolling boil and hold at a boil for 6-8 minutes or until liquid is reduced to 2 cups.
  • After the roast is cooked, place on a serving platter and cover with aluminum foil to help keep it warm. Arrange shallots around the roast.
  • Add wine mixture to the pan, and place over medium heat, stirring to release the browned bits from the bottom of the pan. In a small bowl, whisk together flour and water until smooth, then stir into the sauce in the roasting pan. Cook over medium heat, stirring constantly until slightly thickened. Add butter, stirring just until melted. Add salt and pepper to taste.
  • Pour the sauce over the roast and shallots and serve.

Nutrition Facts : Calories 510.5, Fat 26.6, SaturatedFat 10.9, Cholesterol 164.9, Sodium 1461.9, Carbohydrate 11.2, Fiber 0.3, Sugar 0.1, Protein 50.8

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