A rich and flavorful sauce that enhances the taste of meats like steak or lamb. Perfect for gourmet dining at home.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a medium-sized saucepan over medium heat, melt the butter and sauté the shallots until translucent, about 2-3 minutes.
Add the red wine to the saucepan along with the sugar. Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the mixture simmer. Cook until the liquid has reduced by half, which should take approximately 15-20 minutes.
Season the reduction with salt and black pepper to taste.
Strain the sauce through a fine mesh sieve to remove the shallots before serving it warm or at room temperature over your dish.
For added complexity, consider incorporating fresh herbs like thyme or rosemary in the reduction process.
If a thicker reduction is desired, let it simmer longer or whisk in a small amount of cornstarch mixed with cold water.
Can I use a different type of wine?
Yes, you can use any dry red wine like Cabernet Sauvignon or Merlot for best results.
How can I make a non-alcoholic version?
Substitute the wine with a combination of grape juice and a splash of balsamic vinegar to mimic the acidity and depth.
What can I serve this sauce with?
This sauce is excellent served over grilled steaks, lamb chops, or pasta. It can also be paired with roasted vegetables for a vegetarian option.
How should I store leftovers?
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Can I use onions instead of shallots?
Yes, you can substitute shallots with onions if they are not available.
