Red Wine Reduction
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- 2 cup(s) roasted chicken stock
- 1 cup(s) zinfandel or other fruity dry red wine
- 1/3 cup(s) shallots finely chopped
- 1 tablespoon(s) tomato paste
- 1 thyme sprig
- 5 teaspoon(s) butter
- 1/8 teaspoon(s) salt
- 1/8 teaspoon(s) freshly ground black pepper
- 1. Place roasted chicken stock in a small saucepan over med-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 20 mins). Place stock in a bowl; keep warm.
- 2. Combine wine and next 3 ingredients (through thyme) in pan over med-high heat; bring to a boil. Cook until reduced to 1/3 cup (about 8 mins). Stir in reserved stock; return mixture to a boil. Cook until reduced to 2/3 cup (about 7 mins). Strain mixture through a sieve over a bowl; discard solids. Stir in butter, 1 tsp at a time, stirring until butter melts. Stir in salt and pepper.
This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.
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Red Wine Reduction Recipe at a Glance
- COURSE: Sauces/Condiments