Yield: approx. 1/2 cup
1 Tbsp butter
1 Tbsp shallot, minced
1 Tbsp flour
3/4 cup red wine
1/4 cup balsamic vinegar
1 Tbsp brown sugar
Kosher salt to taste Black pepper to taste
Melt butter down over medium heat, then add shallots and cook until softened. Add flour, stir until mixture resembles wet sand. Add wine, vinegar and sugar and bring to a boil. Reduce until half the liquid is gone. Adjust seasoning with salt and pepper.
2 Tbsp unsalted butter 1 shallot, chopped 1 clove garlic 1/3 cup tomato paste 1/2 cup white wine 1 1/2 cups heavy cream 1/4 cup grated parmesan cheese salt and pepper Melt the butter in a sauce pan an
4 tablespoons unsalted butter 10 small sage leaves Parmigiano-Reggiano cheese Freshly ground pepper Freshly cooked and drained gnocchi In a medium skillet, cook the butter with the sage until the butt
1/2 cup butter 1 onion, diced 1 cup vodka 2 cans crushed tomato 1 pint heavy cream Melt the butter is a small saucepan and add the onion. Saute until aromatic. Add the vodka and cook until reduced by