Cabernet Reduction Sauce
Servings 6
Ingredients
- 1 bottle Harris Ranch Cabernet wine
- 2 sprigs rosemary
- 1 shallot sliced
- 3 garlic cloves minced
- 1/2 tsp. black peppercorn
- 2 tbsp. olive oil
- 4 cups demi-glace
- 4 tbsp. unsalted butter cold
Instructions
-
Lightly sauté shallots, garlic, rosemary, and peppercorn. Let a glaze build up on the bottom of the pan and then pour wine into pan. Let wine reduce to a syrup and add demi-glace. Reduce by one third and remove from heat. Strain sauce discarding solids. Whip in cold butter. Adjust seasoning. Serves 4 to 6.