Red Wine Essence Recipes

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RED WINE ESSENCE



Red wine essence image

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.

Provided by Greffete

Categories     Sauces

Time 3h45m

Yield 1 cup

Number Of Ingredients 9

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

Steps:

  • 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.

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