Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

James Peterson
Recipe by Cooking Light April 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings (serving size: about 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

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

Nutrition Facts

129 calories; fat 7g; saturated fat 4.1g; mono fat 2.1g; poly fat 0.3g; protein 3.2g; carbohydrates 2.9g; fiber 0.3g; cholesterol 25mg; iron 0.8mg; sodium 119mg; calcium 13mg.
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