This buttery wine sauce gets its rosey hue from rosé wine, pink shallot, and pink peppercorns. The rich sauce is a perfect finishing touch on steak, chicken, or pork, and delivers a whimiscal pop of color to the plate.
1 cup rosé wine
2 tablespoons white balsamic vinegar
1 tablespoon minced shallot
1 teaspoon pink peppercorns
2 thyme sprigs
1 tablespoon heavy cream
1/2 cup (4 oz.) cold unsalted butter, cut into pieces
1/2 teaspoon kosher salt
How to Make It
Bring wine, vinegar, shallot, peppercorns, and thyme sprigs to a boil in a medium skillet or saucepan over medium-high. Cook, stirring occasionally, until liquid is reduced to about 2 teaspoons, 5 to 10 minutes.
Reduce heat to low, and whisk in cream. Remove from heat, and gradually whisk in butter, 1 piece at a time, until fully incorporated. Stir in salt. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Serve sauce immediately.
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