Red Wine Reduction

Add the butter and melt to lightly coat the bottom of a saute pan and add shallots Saute the shallots until translucent Add the red wine and the broth to the pan and cook until reduced by half.

Red wine reduction. Were here to teach you how to reduce red wine which is excellent paired with risottos and roasted meats. If you are making a pan sauce after roasting beef or lamb or searing a steak use the same pan for the sauce. All it takes is a quick sauté of everything but the wine then half a cup of the good stuff poured.

Turn down the heat and simmer until reduced by two-thirds again to around 250ml. Put the saucepan on the stove and bring to simmer slowly. You can turn this into a pan sauce for steak by removing the cooked steak from the pan adding the stock to the pan and scraping to loosen browned bits then proceeding with the recipe as follows.

2 Stir well and cook over medium high heat for about 10 minutes or until reduced to a syrupy consistency. Add wines and simmer stirring occasionally until. Let it boil at a moderate rate until it has reached the desired thickness.

Add the wine to the skillet and cook over medium-high heat until syrupy 15 to 20 minutes. 1 Cup of your favorite dry red wine Cabernet Merlot Zinfandel Syrah 1 Large Shallot Medium Dice. See more ideas about red wine reduction sauce red wine reduction sauce.

Balsamic Red Wine Reduction. Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup then pour in 400ml red wine and cook until reduced by two thirds. The deglazed bits add wonderful depth of flavor to the sauce.

1 Tablespoon Organic Tomato Paste. Stir beef broth with the wine. A red wine reduction sounds impressive but it isnt as difficult as you might think.