Red Wine Reduction

Name: Red Wine Reduction
Ingredients: 1 cup zinfandel or other fruity dry red wine; 1/3 cup finely chopped shallots; 1 tablespoon tomato paste; 1 thyme sprig; 5 teaspoons butter; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper

7 ingredients

2 steps

Ingredients

1 cup zinfandel or other fruity dry red wine
1/3 cup finely chopped shallots
1 tablespoon tomato paste
1 thyme sprig
5 teaspoons butter
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions

1

Place Roasted Chicken Stock in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 20 minutes). Place stock in a bowl; keep warm.
2

Combine wine and next 3 ingredients (through thyme) in pan over medium-high heat; bring to a boil. Cook until reduced to 1/3 cup (about 8 minutes). Stir in reserved stock; return mixture to a boil. Cook until reduced to 2/3 cup (about 7 minutes). Strain mixture through a sieve over a bowl; discard solids. Stir in butter, 1 teaspoon at a time, stirring until butter melts. Stir in salt and pepper.