Simple wine sauce with black pepper

Votes: 1

How to Make - Simple Black Pepper Wine Sauce

Time: 1 hour.
Complexity: easily
Quantity: 180 ml.

Nutritional value per serving:

Calories 453, total fat 16 G., saturated fats 10 G., proteins 2 G., carbohydrates 20 G., fiber 4 G., cholesterol 41 mg, sodium 900 mg, sugar 5 G.

A red wine sauce with fragrant rosemary and black pepper is the perfect accompaniment to a beef steak. For maximum flavor, use coarsely ground pepper, and butter will help thicken the wine. Serve warm.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tsp black peppercorns
2 cups red wine
4 fresh sprigs of thyme
1 short sprig of fresh rosemary
1 shallot, finely chopped
2 tablespoons salted butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: red wine, black pepper, thyme, rosemary

Cooking the dish according to the recipe:

Lightly crush the peppercorns with a mortar and pestle (or place them in a plastic bag and smash with a hammer).
Combine the peppercorns, red wine, thyme, rosemary, and shallots in a saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer until reduced by half, 40-45 minutes.