Wine Reduction Sauce

April 12, 2016

Prep Time- 5 minutes        |    Cook Time- 20 minutes

1 ½  cup     Red wine
½  cup        Balsamic vinegar
2                 Shallot, diced
2 tbsp         Butter
2 tbsp         Flour
2                 Fresh rosemary sprigs, leaved trimmed from stem and finely diced 
Salt and pepper to taste


  1. Sauté shallots in butter over medium-low heat until the shallots are soft, approximately 2-3 minutes. Add flour, stirring constantly until fully coated. 
  2. Stir in red wine, vinegar and rosemary.
  3. Bring to a simmer and reduce by half, about 10-15 minutes.
  4. Add salt and pepper to taste. 
  5. Serve immediately. 

* This sauce is great on top of meats, like pork chops or steak, and on roasted vegetables.     

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