I tried to make this today and it was bad. It cooked almost 2 hours and did not turn into a sauce. One star....
Wine Reduction Sauce
- 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.
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