Red Wine Pomegranate Sauce
Rich and flavorful. A sauce elevates a simple meal to something wonderful! Pomegranate and red wine are a perfect pairing!
Ingredients
- 2 Tbsp. Butter, chilled and divided into 1/2 tbsp. and 1 1/2 tbsp.
- 1 Tbsp. Shallots, finely minced
- 1/2 cup Red wine, good quality
- 1/2 cup Pomegranate juice, either freshly squeezed or store-bought
- 1/2 cup Beef broth, preferably homemade, but store-bought is fine, too
- 1 Tbsp. Dijon mustard Maille is my favorite brand.
Instructions
- Heat a heavy-bottomed skillet and add 1/2 Tbsp. butter. Add the minced shallots and cook for 2 to 3 minutes until soft, but not browned.
- Add wine, beef broth, pomegranate juice to the pan and increase heat until it begins to boil. Add Dijon mustard. Reduce heat and stir well to incorporate the mustard.
- Cook for 10 - 12 minutes until the sauce is reduced and slightly thickened. You will have about 3/4 cup sauce. Remove from the heat.
- Add the final 1 1/2 tablespoons butter to the sauce , stirring until the butter melts and the sauce becomes very velvety.
- Remove from the heat. Re-heat very gently on low heat as you do not want the sauce to 'break' once you are ready to serve. This should only take a couple of minutes.
- You can either add the pomegranate seed garnish directly into the sauce or top each serving with the fresh seeds.