Southpaw Red Wine Sauce
- 2 cups Old York Cellars Southpaw Red
- 1 bay leaf
- 1/4 tsp black peppercorns
- 2 tbsps cold butter, cut into small pieces
- 2 tbsps balsamic vinegar
- salt & pepper
In a small saucepan over medium-high heat, bring the Southpaw Red to a boil with the bay leaf and peppercorns and reduce by three quarters.
It should have a syrupy consistency.
Mix in the butter bit by bit, add the vinegar, and season with salt and pepper.