Red Wine Reduction
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 2 cups red wine of your choice
- 3 sprigs thyme
- 1 clove garlic, smashed
- 4 cups beef stock
- Salt, to taste
- 1 tablespoon butter
In a saucepan combine wine, thyme, and garlic. Bring to a boil, then reduce heat to medium. Simmer the red wine until reduced by ¾. Add the stock and salt and continue to simmer until it is also reduced by ¾ and starting to become viscous and thick. Whisk in the butter, strain, and serve.