Open Recipe: Red wine sauce

Add to clipboard

Yield: 2.00 Cup

Recipe Description

Red wine sauce is a foundation sauce that is the base for many meat sauces. I make this as a pure reduction sauce rather than using a thickener such as roux.

Ingredients

Method & Notes

1. Sweat the shallots and garlic in the butter in a stainless sauce pan until translucent.
2. Deglaze with the red wine, then reduce until almost dry.
3. Add the demiglace, then reduce by half.
4. Strain and reserve.

This recipe has been viewed 96 times.