Red Wine Reduction
Serves 4 (makes 3/4 cup)|
Hands-On Time:
15m
|
Total Time:
1hr
00m
Ingredients
- 1 tablespoon olive oil
- 2 small shallots, chopped
- 1 sprig fresh rosemary
- kosher salt and black pepper
- 2 cups red wine
- 1 1/2 cups beef broth
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon all-purpose flour
Directions
- 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.
Nutritional Information
- Per ServingServing Size: 3 tablespoons
- Calories 145
- Fat 9g
- Sat Fat 4g
- Cholesterol 15mg
- Sodium 421mg
- Protein 3g
- Carbohydrate 6g
- Sugar 1g
- Fiber 0g
- Iron 1mg
- Calcium 16mg
What does this mean? See Nutrition 101.
Quick Tip
A reduction is a good way to use up leftover wine—and turn a ho-hum steak into ooh-la-la.
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