Description
A rich and velvety red wine sauce that pairs beautifully with steak and chicken.
Ingredients
Units
Scale
- 1 medium or large shallots, finely sliced
- 2 cups red wine
- 1 1/2 tablespoon balsamic vinegar
- 1 bay leaf
- 2 cups beef stock
- 2 tablespoons salted butter
- Salt and pepper, to taste
Instructions
- Boil and simmer the sauce: In a small pot over medium high heat, add the shallots, red wine, balsamic vinegar, and bay leaf. Bring the mixture to a boil over high heat and simmer, uncovered, for about 10 minutes until the sauce reduces by about half. Add the beef stock, bring to a boil, and simmer again until the sauce reduces by half.
- Add the butter: Add the butter and stir until it melts.
- Season and serve: Season with plenty of salt and pepper until you are satisfied with the tates. Serve the sauce with steak, pork, or chicken.
Notes
The red wine sauce will keep in the fridge for up to a week or freeze up for up to 3 weeks.
Nutrition
- Serving Size: 1/4 cup
- Calories: 108
- Sugar: 4.5g
- Sodium: 73mg
- Fat: 4.4g
- Saturated Fat: 2.7g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.6g
- Protein: 1.3g
- Cholesterol: 11.4mg
