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Red Wine Reduction Sauce (Marchand du Vin)

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: about 1 tablespoon)
Use this simple French red wine reduction to add some tasty sophistication to your dinner table.

Ingredients

  • 1 cup full-bodied red wine (such as cabernet sauvignon)
  • 1/4 cup finely chopped shallots
  • 2 tablespoons Beef Demi-Glace
  • 3 thyme sprigs
  • 1 bay leaf
  • 2 tablespoons chilled unsalted butter, cut into small pieces
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 129
  • fat 7 g
  • satfat 4.1 g
  • monofat 2.1 g
  • polyfat 0.3 g
  • protein 3.2 g
  • carbohydrate 2.9 g
  • fiber 0.3 g
  • cholesterol 25 mg
  • iron 0.8 mg
  • sodium 119 mg
  • calcium 13 mg

How to Make It

  1. Combine first 5 ingredients in a small saucepan; bring to a boil. Cook until reduced to 3 tablespoons (about 10 minutes). Strain mixture through a sieve over a bowl; discard solids. Add butter, stirring constantly until smooth. Stir in salt and pepper.

Cook's Notes

If you make homemade demi-glace, freeze the leftovers in ice cube trays, and use it to enrich sauces or stews.