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Category: Sauces - Miscellaneous
Prep Time: Cook Time: Total Time:
3 strips bacon
1 small carrot, roughly chopped
1 rib celery, roughly chopped
1 small onion, peeled and roughly chopped
2 bay leaves
4 or 5 whole peppercorns
1 or 2 cloves garlic (more if desired)
2 cups red wine
2 cups veal or beef stock
Butter, optional
Chopped rosemary and thyme, optional
Saute bacon in a heavy-bottomed saucepan over medium-high heat, until lightly cooked and fat is rendered. Add carrot, celery, onion, bay leaves, peppercorns and garlic. Allow mixture to cook, stirring occasionally, until everything turns a rich brown. Add red wine and simmer until liquid is reduced and thickened to a glaze. Add stock to mixture and let cook at a slow simmer for about 30 minutes. As the sauce simmers, skim off fat and impurities that rise to the surface and discard every 5 to 10 minutes.
When liquid is reduced to the desired consistency, strain it through a chinois or fine mesh strainer. (You should have about 1 cup of sauce.) Return sauce to pan. Add some butter and chopped herbs, such as thyme or rosemary, if desired. Serve over steak
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RED WINE REDUCTION SAUCE
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Category: Sauces - Miscellaneous
Prep Time: Cook Time: Total Time:
3 strips bacon
1 small carrot, roughly chopped
1 rib celery, roughly chopped
1 small onion, peeled and roughly chopped
2 bay leaves
4 or 5 whole peppercorns
1 or 2 cloves garlic (more if desired)
2 cups red wine
2 cups veal or beef stock
Butter, optional
Chopped rosemary and thyme, optional
Saute bacon in a heavy-bottomed saucepan over medium-high heat, until lightly cooked and fat is rendered. Add carrot, celery, onion, bay leaves, peppercorns and garlic. Allow mixture to cook, stirring occasionally, until everything turns a rich brown. Add red wine and simmer until liquid is reduced and thickened to a glaze. Add stock to mixture and let cook at a slow simmer for about 30 minutes. As the sauce simmers, skim off fat and impurities that rise to the surface and discard every 5 to 10 minutes.
When liquid is reduced to the desired consistency, strain it through a chinois or fine mesh strainer. (You should have about 1 cup of sauce.) Return sauce to pan. Add some butter and chopped herbs, such as thyme or rosemary, if desired. Serve over steak
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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