How Do You Make Red Wine Reduction Sauce?
A red wine reduction sauce gives a rich finish to any dish. You make it by sautéing vegetables in oil, adding the wine and stock, and then boiling the liquid down until it is reduced by at least three-quarters. You can then serve the reduction as-is, or further embellish before pouring it over a steak. In the pot, heat the oil over medium heat. Add the chopped vegetables and sauté until the shallot is transparent and the rest are softened. Pour the stock and wine into the pot and bring the mixture to a moderate simmer. Turn the heat down, but be sure the liquid continues to simmer gently. Cook the liquid until it’s been reduced by about half. Strain the liquid into a clean mixing bowl. Discard the vegetables. Wash the pot, put it back on the stove, and pour the strained liquid back into it. Heat the liquid till it begins to simmer. Reduce it by half, until you have about 2 cups altogether. Taste the sauce for seasoning and add salt and pepper if necessary. Serve the sauce as-is, or enr
A red wine reduction sauce gives a rich finish to any dish. You make it by sautéing vegetables in oil, adding the wine and stock, and then boiling the liquid down until it is reduced by at least three-quarters. You can then serve the reduction as-is, or further embellish it before pouring it over a steak. Heat the oil over medium heat in the pot. Add the chopped vegetables and sauté until the shallot is transparent and the rest are softened. Pour the stock and wine into the pot and bring the mixture to a moderate simmer. Turn the heat down, but be sure the liquid continues to simmer gently. Cook the liquid until it’s been reduced by about half. Strain the liquid into a clean mixing bowl. Discard the vegetables. Wash the pot, put it back on the stove, and pour the strained liquid back into it. Heat the liquid till it begins to simmer. Reduce it by half, until you have about 2 cups altogether. Taste the sauce for seasoning and add salt and pepper if necessary. Serve the sauce as-is, or e
