Pinot Noir Sauce


Photo: flickr user philipshannon

Yield:

6.0 servings

Added:

February 21, 2010

Creator:

Anonymous

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Ingredients

2 lrg carrot, peeled, and, diced
5 ribs celery, diced
2 lrg leek, washed, and, diced
4 shallot, peeled, and, minced
6 cloves of garlic, minced
1 bn parsley, washed
6 bot Pinot Noir wine
12 ounces brown sugar
3 ounces butter

Preparation

1
Puree the carrots, celery, leeks, shallots and garlic in food processor - so that it is coarsely pureed. Put this puree into a stainless steel pot over a low heat. Cover with three bottles of wine. Reduce the liquid until almost dry, so that the contents of the saucepan is like toffee and starting to caramelize.
2
Moisten the vegetables with the remaining bottles of wine and add the brown sugar. Reduce the liquid over a low heat to 1/3 of its volume and strain through cheesecloth. Finish by stirring in the butter.

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