How long does it take to make Red Wine Reduction?
Reduce dry red wine with balsamic vinegar, thyme and bay leaves over high heat for about five minutes, until the sauce reduces.
Step by Step
| # | What to do | How long |
|---|
| 1 | Sweat the shallot in a teaspoon of oil in a small skillet for 3 minutes | 3 min |
| 2 | Add the wine and reduce over medium heat for about 12 minutes | 12 min |
How to Tell It's Done
- until about a third is left
Common Mistakes
- Reduce over medium heat, not high: the alcohol evaporates, and the sugar doesn't burn at the edges of the pan.
More Ways
- Fry shallot with thyme in a skillet, add dry red wine and reduce until about a third is left, add half a cup of beef stock and reduce again by half.
- After the meat has been seared and taken out of the pan, pour the wine into the same pan, scrape the browned bits from the bottom and bring to a boil, then add the stock and cook until the sauce reduces.
The full recipe: Red Wine Reduction →
Recipes with Red Wine Reduction
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