Red wine essence

READY IN: 3hrs 45mins
Recipe by Greffete

A rich wine essence which is so concentrated that a tablespoon or two is sufficient for one serving. This sauce can wow simple food like beef, venison, poultry or lamb. This is a great way to use leftover ends of bottles of red wine.

Top Review by rosslare

Awesome! Pears beautifully with a fillet stake. The wine I used was slightly substandard to be enjoyed drinking and had been sitting in the fridge, abandoned, for a while. This recipe turns even cheap wine to new hights. Cheapest port you find will also do very well. Exquisite!

Ingredients Nutrition

Directions

  1. In a heavy large saucepan, combine onion.
  2. carrot, celery, garlic, apple and oil.
  3. Cover and cook, stirring occasionally, until the vegetables have begun to release their juices, about 8 minutes.
  4. Uncover, increase heat to moderate, and saute vegetables, stirring frequently, until caramelizes to a deep golden brown.
  5. Add wine and port, increase heat to high and bring to a boil.
  6. Turn heat down to a low boil and reduce wine to about 1 cup.
  7. This will take about 2 hours.
  8. Strain wine into a small saucepan and add chicken broth.
  9. Bring to a boil, reduce to a simmer and cook until reduced to 1 cup, about 45 minutes longer.
  10. (for a more concentrated sauce, you can reduce to 1/2 cup).
  11. Serve sauce hot.
  12. Sauce will keep refrigerated for 1 month.

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