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Red Wine Reduction

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Red Wine Reduction

makes about 1 cup

  • 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.

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