- 3 cups Merlot or Cabernet Sauvignon (or one 750 ml bottle)
- 3 cups beef or chicken broth
- ¼ cup finely chopped shallots
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper to taste
ingredients
directions
1. Combine the wine, broth, shallots, and thyme in a nonreactive saucepan. Bring to a boil over high heat. Reduce the heat and simmer for 45 minutes to 1 hour until reduced to about 1 1/2 cups. The sauce should have a thick, syrupy consistency. (The sauce may be made up to one day ahead at this point. Reheat before proceeding.) |
2. Remove the sauce from the heat and whisk in the butter. Season with salt and pepper. Serve immediately. |
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