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.
Comments