How to make a red-wine reduction

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It’s easier than you think, just remember that a higher-alcohol wine will reduce to a sweeter sauce.

For the reduction:

Sauté 1 diced shallot, 1 T butter and 1 T flour over a medium heat for 3 minutes. Stir in ¾ cup red wine, ¼ cup balsamic vinegar and add 1 sprig fresh rosemary. Bring to a simmer and reduce by half. Season to taste.

3 WAYS How TO use it

Make a salad dressing: Add a pinch of sugar to the reduction and whisk in some olive oil. Try the caponata and fresh tomato salad recipe here.

Liven up roast veg: Toss raw veg into the reduction, drizzle with olive oil and roast. Try the lamb shanks with buttery roast fennel and baby carrots recipe here.

Make a steak sauce: Remove the cooked steak from the pan and deglaze the pan with a splash of wine, scraping to loosen all the flavourful brown bits. Add the shallot and butter and proceed with the recipe. Try the Monkeygland rump chunks with charred corn and cabbage tostadas recipe here.

Discover more recipes featuring red wine here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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