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!
- 1 medium onion, coarsley chopped
- 1 carrot, coarsley chopped
- 2 cloves garlic, smashed
- 1 celery rib, coarsley chopped
- 1 apple, coarsley chopped
- 2 teaspoons flavorless vegetable oil
- 2 (750 ml) bottles dry red wine
- 1 (750 ml) bottle ruby port
- 1 cup reduced-sodium chicken broth or 1 cup sodium-free chicken broth
Directions See How It's Made
- In a heavy large saucepan, combine onion.
- carrot, celery, garlic, apple and oil.
- Cover and cook, stirring occasionally, until the vegetables have begun to release their juices, about 8 minutes.
- Uncover, increase heat to moderate, and saute vegetables, stirring frequently, until caramelizes to a deep golden brown.
- Add wine and port, increase heat to high and bring to a boil.
- Turn heat down to a low boil and reduce wine to about 1 cup.
- This will take about 2 hours.
- Strain wine into a small saucepan and add chicken broth.
- Bring to a boil, reduce to a simmer and cook until reduced to 1 cup, about 45 minutes longer.
- (for a more concentrated sauce, you can reduce to 1/2 cup).
- Serve sauce hot.
- Sauce will keep refrigerated for 1 month.