 |
 Hollandaise
Sauce |
| Red
Wine Reduction Sauce |
Red Wine Reduction Sauce
Red Wine Reduction Sauce
• 1 (750-milliliter) bottle Cabernet Sauvignon
• 3 small shallots, minced
• 1 bay leaf
• 3 to 4 fresh thyme sprigs
Bring all ingredients to a boil in a large saucepan over medium heat.
Reduce heat, and simmer until liquid is reduced to about 1 cup (40 minutes).
Pour mixture through a wire-mesh strainer into a measuring cup, pressing
with back of a spoon to remove all juices. Discard solids.
Cover and chill, if desired.couple hours.
Makes about 1 cup.