A basic red wine reduction adds a simple elegance to a dish of beef or lamb. Adding balsamic vinegar to the wine reduction increases the flavor and surprises your guests (one friend, as she walked into the house for a dinner party, sniffed the air with pleasure as she got a whiff of the balsamic vinegar).
[box type=”note” style=”rounded” border=”full”]There is a saying that you should never cook with a wine you won’t drink. Or, please use a decent red wine. So-called “cooking wines” do not work for this sauce.[/box]
Red Wine and Balsamic Sauce
By April 21, 2013Published:
- Yield: 4 Servings
- Prep: 5 mins
- Cook: 30 mins
- Ready In: 35 mins
This is a great addition to beef and lamb dishes.
- 2 cups dry red wine
- 2 tablespoons balsamic vinegar see Notes
- 2 tablespoons beef demiglace
- Salt and pepper to taste
- Combine the wine, vinegar, and demiglace in a small saucepan. Bring to a boil, and lower to heat to a simmer. Cook down to a thick glaze, reducing the volume of wine in the pan to about a half cup.
- Season to taste with salt and pepper. Serve on the side with beef or lamb.
- Course: Sauces and Condiments
- Skill Level: Moderate
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