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Sauce, Cabernet Reduction Recipe

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This recipe for Sauce, Cabernet Reduction is from The Dietz Family Cookbook, 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:  
2 oz Olive oil
6 oz Button mushrooms finely chopped
4 Garlic cloves, minced
6 oz Cabernet Sauvignon
6 oz Brown veal stock
2 tbsp Fresh thyme
4 tbsp Butter
Salt and fresh ground pepper
Directions:
Directions:
In a skillet with oil, sauté mushrooms until tender. Add garlic and allow to brown lightly. Deglaze the skillet with Cabernet Sauvignon and reduce by three-fourths. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Be careful when adding salt and pepper as the Cabernet will tend to be somewhat salty when it is reduced. Keep warm until ready to serve. The mushrooms must be finely diced as they are added for flavor, not appearance -this is a wine sauce not a mushroom sauce.

 

 

 

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