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Pinot Noir Reduction


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1 cup Pinot Noir (or other dry red wine)
2 oz chopped shallots
1/4 teaspoon crushed peppercorns
pinch of thyme
1/2 bay leaf

Reduce by three fourths.

Strain out ALL solids.

Swirl in 2 oz unsalted butter, cut in pieces.



STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.