Red Wine Reduction Sauce
Serves 4
Ingredients:
2 tablespoons olive oil
1 shallot, diced
1 cup red wine
1 cup beef broth
1 tablespoon butter
1 tablespoon Italian seasoning
1 pinch salt to taste (Optional)
Directions:
Heat olive oil in a small saucepan over medium heat.
Cook shallot in hot oil until golden brown, about 5 minutes.
Pour wine into saucepan.
cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
Stir beef broth with the wine.
Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5
minutes.
Stir butter and Italian seasoning into the sauce.
cook until butter is completely melted, 2 to 3 minutes.
Season with salt.
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