Red Wine Cracked Black Pepper Butter Sauce

In by Southeastern Mills

  • Prep Time: 5m
  • Cook Time: 15m


  • 2 1/2 qt red wine
  • 4 c minced shallots
  • 2 1/2 qt hot water mixed with ½ cup Better Than Bouillon® Roasted Beef Base, dissolved
  • 3/4 c cracked black pepper
  • 2 1/2 tbsp. tablespoons granulated sugar
  • 1 c port wine
  • 2 1/4 lb unsalted butter, chilled and cubed


  1. Add the red wine and shallots to a large saucepan and bring to a boil. Reduce the liquid by half.
  2. Add the Roasted Beef Base broth, pepper and sugar to the pan and bring to a boil. Reduce by half
  3. Add the port wine and cook for 1 minute.
  4. Remove the saucepan from the heat and slowly whisk in the butter, ½ cup at a time. Serve immediately.