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The Best Red Wine Sauce Ever
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Description
I hate to toot my own horn. Oh heck, who am I kidding!
Last night when I made veal I thought I might as well make a wine sauce to go over it. The spooky weather outside called for something rich!
I went into the kitchen, scrounged up a few things and made an AMAZING sauce, appropriate for any meat-based meal.
Try it, you’ll love it!
Ingredients
- Extra Virgin Olive Oil, To Oil Pan
- ¼ cups White Onion, Chopped Very Finely
- 1 cup Pinot Noir
- 2 whole Green Onions, Sliced Finely
- 1 clove Garlic, Crushed
- 1 Tablespoon Finely Chopped Fresh Rosemary
- 1 teaspoon Finely Chopped Fresh Thyme
- 1 cup Chicken Or Beef Broth, Depending On Main Dish
- ½ sticks Butter
- Salt To Taste
- Pepper To Taste
Preparation
Pour a bit of olive oil in a large sauce pan, heat until extremely hot.
Saute onions and garlic until caramelized. Pour in wine and herbs, heat to a boil and simmer until syrupy, about seven minutes.
Pour in stock, simmer until it is reduced to about 3/4 cup.
Taste, add salt and pepper accordingly.
Just before serving, put in butter. Melt and stir well.
Pour over your desired meat dish and enjoy!
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Allison at Novice Life on 10.20.2010
Sounds delish — I am always looking for wine sauces!