Red Wine Reduction Recipes

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RED WINE REDUCTION SAUCE



Red Wine Reduction Sauce image

After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.

Provided by Desiree.Christian

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
1 shallot, diced
1 cup pinot noir wine
1 cup beef broth
1 tablespoon butter
1 tablespoon Italian seasoning
1 pinch salt to taste

Steps:

  • Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
  • Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
  • Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 221.8 mg, Sugar 0.8 g

RED WINE REDUCTION STEAK SAUCE



Red Wine Reduction Steak Sauce image

Delicious red wine-based sauce that pairs perfectly with filet mignon or New York strip steaks. This can also go well with a roast or prime rib.

Provided by Randy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
½ yellow onion, chopped
½ red onion, chopped
2 large shallots, chopped
2 tablespoons minced garlic
1 roma (plum) tomato, chopped
1 pound carrots, chopped
¾ pound fresh mushrooms, sliced
1 (14 ounce) can beef broth
1 ¼ cups Merlot wine, divided

Steps:

  • Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
  • Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 25.2 g, Cholesterol 22.9 mg, Fat 9.5 g, Fiber 5 g, Protein 6.4 g, SaturatedFat 5.7 g, Sodium 476.6 mg, Sugar 9.8 g

CHICKEN WITH RED WINE REDUCTION



Chicken With Red Wine Reduction image

Pan seared chicken breasts with a red wine reduction sauce is one of those dishes that will have your friends and family applauding. It's amazing what a difference a simple sauce can make. Although it tastes like it came from a little corner bistro, it's extremely quick and simple. Original recipe: http://thegraystable.blogspot.com/2008/03/chicken-with-red-wine-reduction.html I did not use flour. Instead I substituted a Tom Douglas's Rub with Love chicken rub and Emeril's Chicken Rub along with my own Italian style bread crumbs. It came out amazing, just what I wanted.

Provided by FancyPants81

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
salt and black pepper
flour (for dredging)
3 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup chicken stock
1/4 cup red wine
1 teaspoon Dijon mustard

Steps:

  • Put a good handful of flour in a bowl, pie plate, or deep dinner plate, and keep it near the stove. Mix the sauce ingredients together and keep handy also.
  • Heat 2/3 of the butter and the olive oil in a large skillet (12") over medium heat. Test the oil/butter heat by flicking a little of the flour into it. If it sizzles and turns brown pretty quickly, it's ready to cook the chicken breasts. Dredge one of the chicken breasts in the flour, coating both sides well. Increase the heat of the pan to medium high when you place the first breast in the pan, dredge the next one and place in the pan, and so forth until all are in the pan. Cook for 3 or 4 minutes, then flip them in the same order as you placed them in the pan, and cook for 3 or 4 more minutes.
  • When done, move the chicken breasts to a plate and keep them warm in the oven. Turn heat to high, add the chicken stock, red wine, mustard mixture to the pan and boil. Be sure and stir it well, all the time scraping up the bits of chicken, flour mix, etc. from the bottom of the pan. Tilt the pan to one side, and mix in the remaining Tablespoon of butter. Spoon the sauce over the chicken breats and serve immediately.

Nutrition Facts : Calories 300.3, Fat 17.8, SaturatedFat 6.8, Cholesterol 98.9, Sodium 866.7, Carbohydrate 4.2, Fiber 2, Sugar 0.9, Protein 28.2

BALSAMIC VINEGAR AND RED WINE REDUCTION



Balsamic Vinegar and Red Wine Reduction image

This is a great sauce to drizzle over just about anything. I like it particularly with grilled veggies and with tomato/mozzarella salad. Neither the vinegar nor the wine need to be the best quality, yet the reduction will take on a nice quality flavor.

Provided by PatMe

Categories     Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 3

1 cup balsamic vinegar
1 cup red wine
1 tablespoon sugar

Steps:

  • Combine in a wide pan and boil until reduced by at least half (depnding on how thick and syrupy you want your sauce). Sugar can be increased or decreased to taste.

RED-WINE REDUCTION



Red-Wine Reduction image

Categories     Sauce     Garlic     Onion     Sauté     Red Wine     Gourmet

Yield Makes 2 cups

Number Of Ingredients 7

1 large onion, chopped
2 small celery ribs, chopped
2 carrots, chopped
3 garlic cloves, chopped
1 1/2 tablespoons olive oil
1 1/2 (750-ml) bottles dry red wine (4 1/2 cups)
1 (750-ml) bottle Ruby Port wine (3 cups)

Steps:

  • Sauté onion, celery, carrots, and garlic in oil in a 6-quart heavy pot over moderately high heat, stirring, until golden, about 10 minutes. Add wines and simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour.
  • Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat reduction and season with salt and pepper before using.

RED WINE VINEGAR REDUCTION



Red Wine Vinegar Reduction image

This is a fantastic marinade to add to any meat while cooking.

Provided by Melissa Vincent

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 20m

Yield 8

Number Of Ingredients 5

1 cup red wine vinegar
¼ cup white sugar
2 cinnamon sticks
4 whole cloves
1 lemon, zested

Steps:

  • Combine red wine vinegar, sugar, cinnamon sticks, cloves, and lemon zest in a saucepan. Bring mixture to a boil, stirring to dissolve sugar, and reduce heat to low. Simmer until the sauce reduces slightly and coats a spoon, about 10 minutes.

Nutrition Facts : Calories 36.6 calories, Carbohydrate 9.4 g, Fiber 0.7 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 6.3 g

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