Wine Reduction Sauce

Southern Living
This four-ingredient red wine reduction sauce perfectly complements a juicy cut of beef tenderloin.
1 cup


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1 (750-milliliter) bottle Cabernet Sauvignon
3 small shallots, minced
1 bay leaf
3 to 4 fresh thyme sprigs


Bring all ingredients to a boil in a large saucepan over medium heat. Reduce heat, and simmer until liquid is reduced to about 1 cup (40 minutes). Pour mixture through a wire-mesh strainer into a measuring cup, pressing with back of a spoon to remove all juices. Discard solids. Cover and chill, if desired.

Created date

January 2001