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Red Wine Reduction Sauce
Red Wine Reduction Sauce
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Preparation Method
- In 2-quart saucepan on Wolf cooktop over medium heat, bring wine, shallot, thyme, bay leaf and peppercorns to a boil.
- Continue to boil about 35 minutes to reduce mixture to about 1/4 cup.
- Add beef stock and bring to a boil, cooking until mixture is reduced by half or 1 1/4 cups.
- Adjust salt and pass through a fine strainer. Return to saucepan and bring to a gentle simmer.
- Just before serving, whisk in butter.