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Red Wine Reduction

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Directions

  1. In a saute pan, over medium high heat, add enough olive oil to coat the pan.
  2. Add the shallots and cook until translucent.
  3. Add the red wine and the stock and reduce by half.*
  4. Add the butter and chopped rosemary.
Guy Kopperud

Red Wine Reduction

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Ingredients

  • olive oil, for coating the pan
  • 1/4 cup shallots, minced
  • 1/2 cup red wine
  • 1/2 cup beef stock
  • 2 tablespoons butter
  • 1 tablespoon rosemary, chopped, optional