Saturday, April 6, 2013

Red Wine Cream Reduction Sauce

Made this for the first time last night. Rich, earthy and fantastic!

3 TBSP butter
1 TBSP olive oil
1/3 cup minced shallot
2 TBSP flour
*1 rounded cup sliced mushrooms (optional)
3/4 cup full bodied red wine
1/2 cup beef stock
1/4 cup cream
1/2 tsp chopped fresh rosemary

Heat the butter and oil in a pan over medium heat. Add the shallots and *mushrooms and cook until tender. Stir in flour - cook for one minute. Slowly add wine and beef stock, stirring to combine. Let simmer and reduce by about 1/3 or 1/2. Add cream and rosemary and continue cooking 2-3 minutes until thick and heated through.

**Allergy-free Substitutions:
butter - bacon grease
flour - all purpose gluten free flour
cream - unsweetened coconut milk

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