Welcome to I Love to Cook

Cooking is something I have always enjoyed. I learned to cook at the apron strings of my mother and grandmother. The experience of cooking brings me both pleasure and peace of mind.







Sunday, October 31, 2010

Red Wine Reduction

I have not repeated this recipe yet but here goes:

1 cup of veal stock
1 cup red wine (I would suggest a bold dry wine like a zinfindel)
shallots
2 stk unsalted butter

Similar to the Beurre blanc, you reduce everything in a sauce plan EXCEPT the butter.  Once you have a concentrated reduction stir in the the cubed butter quickly over high heat. 

If anyone tries this let me know - this may require a little tweaking


Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)