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Cabernet Reduction Sauce

by , Chef , Starker's Restaurant, Kansas City, Mo.

Cabernet Reduction Sauce
Quick Recipe
Easy Recipe
  • 3 tablespoons diced shallots
  • 2 cups Cabernet wine
  • 5 sprigs of fresh thyme
  • 1 sprig fresh rosemary
  • 2 cups veal or beef stock
  • ½ teaspoon whole black peppercorns
  • Salt and Pepper to taste

In a 2-quart saucepan, place all ingredients and stir to combine. Continue cooking over medium heat until the liquid has reduced by half, or more for a more intense flavor. Strain, add salt and pepper to taste.

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