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Chef Don's
Favorite Sauce, Pesto & Salsa Recipes
Pinot Noir Reduction
Serves 4
2 Tbsp. Shallots, chopped
2 tsp. Garlic, sliced
1/2 cup Demi Glace
3/4 cup Pinot Noir
1 Tbsp. Parsley, chopped fine
2 tsp. Olive Oil
1 Tbsp. Butter, chopped
Melt the butter in a sauté pan over medium
heat. Add the shallots and sauté until opaque. Add garlic and
stir for 30 seconds. Add the pinot noir to deglaze and then the demi
glace. Reduce by 3/4. Add the parsley and simmer for 2-3 minutes.
Whisk in butter to finish and serve.
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