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Red Wine Reduction Sauce Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3/4 T. olive oil
2 garlic cloves, minced
1/2 shallot, minced
2 c. dry red wine
2 c. beef stock
1 T. unsalted butter
Directions:
Directions:
1. Heat the olive oil in a 10-inch skillet over medium high heat.
2. Add the garlic and shallot and sauté about 5 minutes.
3. Add the red wine, increase heat to high. Allow wine to reduce for 15 minutes or until it becomes very thick and syrupy and at least 3/4 of the liquid has evaporated.
4. Add the beef stock. Allow to reduce until there is about a half cup of liquid left in the pan.
5. Add the butter and allow it to melt, stirring to mix it through.
6. Taste for seasoning. Depending on the beef stock you used, you may need salt.
7. Run the reduction through a fine sieve to remove the shallot and garlic pieces.

 

 

 

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