Red Wine Reduction Sauce (Marchand du Vin) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use this simple French red wine reduction to add some tasty sophistication to your dinner table. Ingredients:
1 cup full-bodied red wine (such as cabernet sauvignon) |
1/4 cup finely chopped shallots |
2 tablespoons beef demi-glace |
3 thyme sprigs |
1 bay leaf |
2 tablespoons chilled unsalted butter, cut into small pieces |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Combine first 5 ingredients in a small saucepan; bring to a boil. Cook until reduced to 3 tablespoons (about 10 minutes). Strain mixture through a sieve over a bowl; discard solids. Add butter, stirring constantly until smooth. Stir in salt and pepper.
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