Red Wine Reduction Sauce
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
57
Spice
44
Sweetness
47
Sourness
49
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 tbsps
Olive Oil1 cup
Beef Broth1 tbsp
Butter1 tbsp
Italian Seasoning1 pinch
Salt (to taste optional)Directions:
1
Heat olive oil in a small saucepan over medium heat
2
Cook shallot in hot oil until golden brown, about 5 minutes
3
Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes
4
Stir beef broth with the wine
5
Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes
6
Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes
7
Season with salt