Very good basic sauce. I used store bought demi-glace (Whole Foods) and reduced longer than stated (18-20 minutes). Served over a rack of lamb and it worked, but would be better with beef.
Red Wine Reduction Sauce (Marchand du Vin)
Use this simple French red wine reduction to add some tasty sophistication to your dinner table.
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- Calories: 129
- Fat: 7g
- Saturated fat: 4.1g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.3g
- Protein: 3.2g
- Carbohydrate: 2.9g
- Fiber: 0.3g
- Cholesterol: 25mg
- Iron: 0.8mg
- Sodium: 119mg
- Calcium: 13mg
- 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
- 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.
If you make homemade demi-glace, freeze the leftovers in ice cube trays, and use it to enrich sauces or stews.
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