Zinfandel Butter Sauce
Source of Recipe
BBQ USA cookbook
List of Ingredients
3 to 5 shallots, minced (for 3/4 cup)
2 cloves garlic, minced
1/2 teaspoon liquid smoke flavoring
1 1/2 cups zinfandel
10 tablespoons cold unsalted butter, cut into 1/2" slices
kosher salt and fresh ground black pepper Recipe
Place shallots, garlic, liquid smoke and all but 2 tbl. of the wine in a heavy nonreactive saucepan over highheat and bring to a boil. Let the mixture boil until reduced to 1/4 cup, 9-12 minutes.
Working over high heat, whisk in the butter a piece at a time to create a smooth, silky sauce. Keep the sauce boiling while you're adding the butter. Whis int he remaining 2 tbl. of wine and let the sauce boil for 20 seconds. remove the saucepan fromt he heat and whisk in salt and pepper to taste; the sauce should be highly seasoned. Keep warm on top of grill until you're ready to serve, but do not let it eturn to a boil or it will curdle.
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