Cabernet Reduction Sauce

Servings 6


  • 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


  • 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.