Black Bean Butter Sauce

If you're like me, you have a freezer full of "proteins." Pork tenderloin, steak, chicken breast. It's incredibly easy to come home and roast them or grill them. But how do you dress them up? here's a great way to do just that. A tangy rich sauce that's quick and easy to prepare. And it was decadent enough to serve as a part of a recent multi-course wine dinner. The pairing? A spicy Syrah. Try it on your own and see.


Black Bean Butter Sauce
Serves 4-6.


5 tablespoons unsalted butter, cut into 5 equal pieces
2 teaspoons minced garlic
2 tablespoons shallots
1 tablespoon Chinese black bean sauce (You'll find it jarred in the Asian section of your grocery.)
1 1/3 cups dry white wine (leftover/stale is OK)
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
Freshly ground black pepper to taste


In a small saucepan, melt 1 tablespoon of the butter over medium-low heat. Add the garlic and shallots, cover, and cook without stirring until translucent, about 3 minutes. Add the black bean sauce, wine and soy sauce and mix well.


Increase the heat to medium-high and reduce the liquids by two-thirds. Remove the pan from the heat and whisk in the remaining butter by tablespoons.


Add the rice vinegar and black pepper gradually until the sauce has a subtle acidic tang and a gentle "bite."


Serve over seared shrimp, pork or chicken.