Pink Grapefruit Pinot Noir Sauce
Yield: About 1 1/4 cupsINGREDIENTS
- 1 cup fresh squeezed pink grapefruit juice
- 1/2 cup Round Barn Pinot Noir
- 1/4 cup thinly sliced shallots
- 1 garlic clove, smashed
- 3 sprigs fresh thyme
- 1 cup chicken stock
- 3 to 4 tablespoons cold unsalted butter, cubed
- 4 teaspoons chiffonade fresh basil leaves, optional
- Grapefruit segments
Place all the ingredients except the butter, basil and grapefruit segments in a 1-quart saucepan and place over high heat. Bring to a boil and reduce until the liquid is slightly thickened. Reduce the heat to low, remove pan from the heat, add a few cubes of the butter and use a whisk to stir constantly until the butter is melted. Return to the heat and add a few more pieces. Continue to place the pan on and off the heat, adding a few cubes of butter at a time, and whisking until all the butter is used. Remove the sauce from the heat and strain through a fine-mesh strainer. Stir in the grapefruit segments and chiffonade of basil and keep warm until ready to serve - do not allow the sauce to boil or it will separate.
Serve over pan seared salmon and sautéed spinach.
