Basic Red Wine Reduction Sauce

Print

Basic Red Wine Reduction Sauce

Ingredients

Scale
  • olive oil, for coating the pan
  • 1/4 cup shallots, minced
  • 1/2 cup red wine
  • 1/2 cup beef stock
  • 2 tablespoons butter
  • 1 tablespoon rosemary, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. In a saute pan, over medium high heat, add enough olive oil to coat the pan.
  2. Add the shallots and cook until translucent.
  3. Add the red wine and the stock and reduce by half.*
  4. Add the butter and chopped rosemary.

Notes

*if you would like a smoother sauce you can strain the shallots out at this point then return to the pan and add the butter and rosemary.

Share:

Share on facebook
Share on twitter
Share on pinterest
Share on email

Leave a Reply

Recipe rating

Categories