Pinot Noir Gastrique
This sauce is delectable over seared salmon.
1 Tablespoon sugar
1 Tablespoon water
2 Tablespoons balsamic vinegar
2 big shallots, minced
1/2 cup Pinot Noir
1 cup beef broth
1 Tablespoon flour
salt & pepper
Heat sugar and water in a sauce pan over medium-high heat until water boils off and sugar just turns golden (carmelizes).
Add balsamic and shallots. Stir until carmel disolves. Add Pinot Noir and simmer until reduced by half. Add beef broth and simmer until reduced by half again. Add flour, salt & pepper to taste and stir until thickened.
Serve warm over salmon filets.
Pinot Noir Pairing Recommendations