Ingredients:

  • 1 cup (240 ml) dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 2 tablespoons (30 g) unsalted butter, cold and cubed
  • 1 tablespoon (15 g) shallots, finely chopped
  • 1 teaspoon (5 ml) red wine vinegar
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Heat a small saucepan over medium heat.
  2. Add chopped shallots and cook until translucent, about 2-3 minutes.
  3. Pour in the red wine and bring to a simmer.
  4. Cook until reduced by half, approximately 5-7 minutes.
  5. Stir in the red wine vinegar and allow it to simmer for an additional minute.
  6. Remove the saucepan from heat.
  7. Gradually whisk in the cold, cubed butter, one piece at a time, until smooth and glossy.
  8. Taste and season with salt and freshly ground black pepper.
  9. For a smoother texture, strain the sauce through a fine mesh strainer before serving.