Do you have an accumulation of opened half-drank bottles of red wine sitting around from your holiday shindigs? After a few days, the quality of leftover red wine tends to diminish pretty quickly, but don’t pour it out -- Make your own red wine reduction sauce!
We went away for a week after Christmas and left half a bottle of Cabernet on the counter. By the time we got home, it wasn’t in very drinkable condition. I'd read about various methods of reducing red wine into a sauce, but truth be told, I rarely have leftover wine! :)
Deciding there was no time like the present, I hit the stove with my Cab' and made the tastiest red wine reduction sauce to drizzle on top of my steak salad. Here’s the official Bikini Body Mommy how-to...
3/4 tbsp olive oil
2 garlic cloves, minced
1/2 yellow onion, minced
1/3 cup raisins
2 cups dry red wine
2 cups beef stock, chicken stock or vegetable broth (I used beef stock for my steak)
sea salt to taste
*You can experiment and add any combination of shallots, garlic, onion, celery, and herbs during the reduction stage if you like. They will only add flavour.
Heat the olive oil in a skillet over med-high heat. Add the garlic and yellow onion, and sauté, about 5 minutes. Add the red wine and raisins, increase heat to high. Allow wine to reduce for 15 minutes or so until it becomes very thick and syrupy and at least 3/4 of the liquid has evaporated. Add the stock or broth. Allow it to reduce until there is about a half cup of liquid left in the pan. Taste for seasoning. Depending on the stock or broth you used, you may need salt. Run the reduction through a fine sieve or cheese cloth to remove the onion garlic and raisin pieces.
This sauce is DELICIOUS. I’ve already used it on top of steak, duck and salmon.
A little goes a long way. This sauce is rich ... Just a small drizzle was plenty for the steak.
If you have leftover’s, put it in the freezer. It freezes well.