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Red wine reduction Recipe

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This recipe for Red wine reduction is from The Areeda/Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 or 4 Shallots chopped fine
2 or 3 Cloves garlic
2T Olive oil
3 Sprigs fresh rosemary is preferred but dried can be used
1C beef broth low salt (please don't substitute bullion cubes if you don't have low salt broth skip it)
2-3C Modest red wine. I prefer a $5 bottle of grocery store Merlot
1C Balsamic vinegar. I do not use the expensive brands
Directions:
Directions:
Sauté shallots and garlic in oil in a large enough sauce pan to hold all the liquid. When you're almost ready add the rosemary for a minute, maybe two.

Add all the liquid, bring to a boil and simmer until it is reduced a thickened sauce, somewhere between 1/2 to 1 Cup.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
This is a little work and a long time so start early.

It is a WONDERFUL slightly sweet sauce primarily for beef or pork but it is also very versatile.

I haven't found the final result to depend on how much you spend on the wine or the balsamic vinegar so I use modest bottles of both.

 

 

 

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