Red wine reduction
We had a red wine that was very harsh in flavour. Much stronger than we’re used to but I thought it would make an excellent sauce. This recipe can be made the day before. Reheat before using non reactive pan (stainless steel, glass, and enameled cast iron) but not aluminum.
I plan to make this without the rib of celery because I wasn’t buying a whole celery for just one piece. Carrots you can buy them individually at the store:
- Cook 1 onion, halved with cut sides down, undisturbed, in 1 tablespoon butter in a 2-quart heavy nonreactive saucepan over moderate heat until browned well, about 4 minutes.
- Add 3 large shallots (diced), 1 carrot and a rib of celery (finely chopped), 2 smashed garlic cloves, and 2 tablespoons butter and reduce heat to moderately low. Cook, covered, stirring occasionally, until chopped vegetables are softened; about 8 to 10 minutes.
- Add a bouquet garni (2 sprigs fresh flat-leaf parsley, 1 sprig fresh thyme, 1 bay leaf and 4 black peppercorns).
- Add 1 Tbs tomato paste and 2 cups red wine and boil, uncovered, over moderately high heat until liquid is reduced to about 1/4 cup, about 25 to 30 minutes.
- Pour through a fine-mesh sieve set into another 2-quart heavy saucepan, pressing on and then discarding solids (or you can remove the bouquet garni and emulsify the vegetables for a rustic sauce).
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