Red Wine Reduction Sauce
 
Ingredients
  • 2 Tablespoons butter
  • 4 Tablespoons minced onion
  • pinch of salt and pepper
  • 2 Tablespoons minced carrot
  • 2 Tablespoons minced celery
  • Sprig thyme
  • crushed clove of garlic
  • 2 bay leaves
  • 10 peppercorns
  • 3 cups dry red wine
  • 3 cups brown sauce (see recipe index)
Instructions
  1. Heat large frying pan, and melt butter. Add onion, and pinch of salt & pepper. Cook until onions start to soften.
  2. Add carrots and celery. Cook for 2-3 minutes.
  3. Add Thyme, garlic, bay, and peppercorns. Cook for a minute or so.
  4. Add wine and simmer until volume is reduced by 75%.
  5. Add brown sauce and simmer until sauce reduces and coats the back of a spoon.
  6. Strain sauce into saucepan. Reduce to desired consistency. Season with salt and pepper as needed.
  7. Cool in an ice bath, place in storage containers and refrigerate until needed. May also freeze.
Notes
© Copyright 2014, The Queens Cabinet. All Rights Reserved
Recipe by the queens cabinet at https://thequeenscabinet.com/red-wine-reduction-sauce/