Sunday, December 22, 2013

Shallot & Red Wine Reduction

This Shallot & Red Wine Reduction is not only quick to whip up, but is also a delicious addition to many meaty dishes. 

I typically use this reduction for my Herbed Cheese-Stuffed Steaks, but it can easily be added to a tasty Pork Loin, Roasted Vegetables, and anything else your heart desires. 

I hope you enjoy it as much as we do!

Shallots not pictured

Shallot & Red Wine Reduction

  • 3/4 cup of Red Wine
  • 1/2 large freshly minced Shallot
  • 1/2 teaspoon freshly minced Garlic
  • 1/2 teaspoon fresh Thyme leaves
  • Olive Oil
  • Heat olive oil over medium heat in a small sauce pan
  • Add shallots and garlic and saut√© until translucent, about 2 minutes
  • Add red wine and bring to a boil
  • Simmer until the wine is reduced by half, about 8 to 10 minutes stirring occasionally
  • Remove from heat and serve over meat or vegetable of choice
  • Enjoy!