We serve roasted wine grapes or dehydrated table grapes which were purchased in season, then lightly dehydrated, resulting in the “grasins” that Chef Bob then freezes. This sauce is great for game, turkey, pork, and beef, so it is very versatile.


  • 1/2 cup red wine
  • 1/2 cup grapes, partially dehydrated or raisins may be used
  • 1 tablespoon balsamic vinegar
  • as needed salt, ground pepper, and coriander
  • 1 tablespoon cornstarch, blended in 2 tablespoons cold water
  • 2-3 tablespoons unsalted butter, ice cold but not frozen, cut into 1 inch pieces


Combine wine and dehydrated grapes or raisins into a small sauce pan. Bring to a simmer. Cook for 10 minutes. Add balsamic and seasonings. Cook an additional 3 minutes to develop flavor. Stir in cornstarch and water, and  simmer sauce while stirring constantly, cooking an additional minute. Remove from heat; immediately stir in cold butter pieces, swirling the pan until butter incorporates.

Chef Note: butter should be iced cold and sauce hot, to incorporate. You want butter to become part of the sauce as opposed to melting into an oil slick on top. When done correctly you have made a “mounted” butter sauce.


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