A site for sharing cooking, eating, and drinking experiences. Let's cook and share together! I hope that you will use this information and share your own cooking, eating, and drinking experiences. If you have a question or would just like to suggest something to try in the kitchen, I would be happy to experiment and report on the outcome. So please enjoy and participate in this simple culinary exchange. I plan to post every other week if not more.
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)
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