Photo: Becky Luigart-Stayner; Styling: Cindy Barr
4 servings (serving size: about 1 tablespoon)

Use this simple French red wine reduction to add some tasty sophistication to your dinner table.

How to Make It

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.

Chef's Notes

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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Ratings & Reviews

SusanCA's Review

May 20, 2012
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.