※ Red Wine Reduction Sauce II

※ Red Wine Reduction Sauce (Marchand du Vin)


* 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

* 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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