Friday, May 25, 2012

Red Wine Reduction Sauce

You just can't go wrong with a red wine reduction sauce. It might sound fancy, but it's so very simple. Try it next time you serve steak - it will make you meal more luscious.
Red Wine Reduction Sauce
2 tablespoon olive oil
3 shallots, minced
1/2 bottle red wine
1 can (about 2 cups) beef broth
1 can (about 2 cups) chicken broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon freshly ground pepper

Heat oil in a medium saucepan. Add the shallots and saute until softened. Add the wine, bring to a low boil, and reduce for about 10 minutes. Add the broth, bay leaf, thyme, and pepper. Simmer until reduced by half, allowing the flavors to blend (about 20 minutes).

Serve over your favorite steak. I also like to top it off with some blue cheese crumbles - the flavors are so delicious together.


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