Classical French cooking inspires this recipe for red wine reduction sauce. Richly and deeply flavored, it is an excellent accompaniment to seared fish (especially salmon), tofu, or poultry. It is an exceptional sauce for entertaining, and keeps very well. Keep in mind that a little of this intensely flavored sauce goes a long way.
Cook Time: 15 minutes
Total Time: 15 minutes
- 2 tablespoons agave nectar
- 1 shallot cut in half
- 1 rosemary sprig, about 2 ½ inches long
- 2 ½ cups good quality red wine, such as pinot noir or cabernet sauvignon
- ½ cup strong vegetable stock
Bring all ingredients to a boil in a small, heavy-bottomed stainless steel saucepan. Reduce liquid to 1 cup and discard rosemary and shallot.
Makes 1 cup, or enough to sauce 8-10 entrees.
Copyright 2009 by Jen Hoy