Red Wine Reduction

Photo: Randy Mayor; Styling: Leigh Ann Ross

You can turn this into a pan sauce for steak by removing the cooked steak from the pan, adding the stock to the pan and scraping to loosen browned bits, then proceeding with the recipe as follows. The deglazed bits add wonderful depth of flavor to the sauce.

Yield: 4 servings (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 79
  • Fat: 5.8g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.8g
  • Carbohydrate: 4.3g
  • Fiber: 0.5g
  • Cholesterol: 21mg
  • Iron: 0.7mg
  • Sodium: 156mg
  • Calcium: 20mg

Ingredients

  • 2 cups Roasted Chicken Stock
  • 1 cup zinfandel or other fruity dry red wine
  • 1/3 cup finely chopped shallots
  • 1 tablespoon tomato paste
  • 1 thyme sprig
  • 5 teaspoons butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Preparation

  1. 1. Place Roasted Chicken Stock in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 20 minutes). Place stock in a bowl; keep warm.
  2. 2. Combine wine and next 3 ingredients (through thyme) in pan over medium-high heat; bring to a boil. Cook until reduced to 1/3 cup (about 8 minutes). Stir in reserved stock; return mixture to a boil. Cook until reduced to 2/3 cup (about 7 minutes). Strain mixture through a sieve over a bowl; discard solids. Stir in butter, 1 teaspoon at a time, stirring until butter melts. Stir in salt and pepper.
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