Red Wine Reduction Sauce With Spices
Red Wine Reduction Sauce is a miracle sauce as it can turn a simple roast meat into a restaurant-quality dish!
Servings: 4
Calories: 344kcal
Ingredients
- 700 ml red wine
- 20 ml olive oil
- 250 grams / 8.8 oz red onions minced
- 2 large garlic cloves coarsely chopped
- 2 ½ tablespoons butter
- 2 sprigs thyme
- 2 bay leaves
- 10 allspice berries
- 8 cloves
- 1 tablespoon honey
- 65 grams / 2.2 oz Demi-Glace sauce see text above for substitution
Instructions
- Heat olive oil in a saucepan over medium heat.
- Add the onions and saute until very soft and caramelized.
- Drop the temperature to the lowest. Add the garlic, 1 tablespoon of butter, thyme, bay leaves, allspice, and cloves.
- Cook for about 10 minutes without stirring too often.
- Pour in the wine and season with some salt and pepper. Turn the temperature to high and once the wine starts to bubble drop the heat again to medium.
- Simmer until reduced to ½ of its original volume.
- Pass the sauce through a sieve squeezing the onions very well with a spoon to release all of their liquid.
- Add the strained sauce back to the saucepan. Make sure you clean the saucepan with paper towels first.
- Add the honey, remaining 1 ½ tablespoon of butter, and the Demi Glace sauce to the saucepan.
- Simmer the sauce for 5-10 minutes more, over medium heat. Until it gets nice and glazy.
- Serve over roasts, grilled meats, etc. After the sauce gets to room temperature, you can store it in a glass jar in the fridge for up to a week.
Nutrition
Serving: 1serving | Calories: 344kcal | Carbohydrates: 20g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 393mg | Potassium: 338mg | Fiber: 1g | Sugar: 10g | Vitamin A: 252IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 2mg