Red Wine Reduction

red-wine-reduction
Photo by Marcus Nilsson
Red Wine Reduction 3.3 25 5 1
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  • Serves 4 (makes 3/4 cup)
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 145 calories
    • Fat 9 g
    • Sat Fat 4 g
    • Cholesterol 15 mg
    • Sodium 421 mg
    • Protein 3 g
    • Carbohydrate 6 g
    • Sugar 1 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 16 mg

Heat the oil in a medium skillet over medium-high heat. Add the shallots, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 2 to 3 minutes.Add the wine to the skillet and cook over medium-high heat until syrupy, 15 to 20 minutes. Add the broth and cook until reduced to 3/4 cup, 15 to 20 minutes more.Meanwhile, in a small bowl, mash together the butter and flour with a fork. Reduce heat to medium and add the butter mixture to the skillet. Cook, stirring, until thickened, about 1 minute. Strain through a fine-mesh sieve.

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 2 small shallots, chopped
  3. Check 1 sprig fresh rosemary
  4. Check kosher salt and black pepper
  5. Check 2 cups red wine
  6. Check 1 1/2 cups beef broth
  7. Check 2 tablespoons unsalted butter, at room temperature
  8. Check 1 tablespoon all-purpose flour

Directions

  1. Heat the oil in a medium skillet over medium-high heat. Add the shallots, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 2 to 3 minutes.
  2. Add the wine to the skillet and cook over medium-high heat until syrupy, 15 to 20 minutes. Add the broth and cook until reduced to 3/4 cup, 15 to 20 minutes more.
  3. Meanwhile, in a small bowl, mash together the butter and flour with a fork. Reduce heat to medium and add the butter mixture to the skillet. Cook, stirring, until thickened, about 1 minute. Strain through a fine-mesh sieve.