Description
A rich and velvety red wine reduction sauce that elevates any dish with its depth of flavor and buttery texture.
Ingredients
Scale
- 1 cup red wine
- 1/2 cup beef or vegetable broth
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- Salt and pepper to taste
- Fresh herbs (optional, like thyme or rosemary)
Instructions
- Melt the butter in a medium saucepan over medium heat until it bubbles gently.
- Sauté the shallot until translucent, about 2-3 minutes.
- Add the red wine and broth to the pan, bringing it to a rolling boil.
- Reduce the heat and let the sauce simmer until it reduces by half, about 10-15 minutes.
- Season with salt and pepper, and stir in fresh herbs before serving.
Notes
Can be made a day in advance. Reheat gently before serving and consider adding a splash of wine or broth to restore texture.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg