Know quite a few but still want to keep learning more!
Nathan,
I serve this UNDER fish or chicken. Steak is too dark, though it tastes best with steak.
1 cup of red wine
1 stick of butter
1/3 cup of shallots
1 teaspoon of red wine vinegar.
Put the wine, vinegar and shallots in a small saucepan over low heat. Cook until the wine is reduced to 2 tablespoons.
Add the butter 1 tablespoon at a time, whisking until each tablespoon has been dissolved before adding the next.
Red Wine and Pomegranate Reduction
2 cups merlot or any red wine
16 ounces pomegranate juice
3/4 cup molasses
Heat ingredients on medium-high heat, stirirng occasionally, until the liquid reduces to a syrupy consistency, about 1 hour.
Store leftover sauce in an airtight container for up to 2 weeks in the refrigerator.
Pork Loin in a Red Wine Reduction
1 small pork loin, cut into thirds
olive oil
1 leek, cleaned,dark green parts cut away,and diced
6-8 ounces mushrooms, cleaned and sliced
1 1/2 cups red wine
1 1/2 cups beef broth
1 1/2 teaspoons cornstarch, disolved in
1 1/2 tablespoons of cold water
salt and pepper, as needed
Heat olive oil in largeish pan over medium-high heat, then add leeks.
Saute until begining to go soft; add mushrooms and continue cooking until they just soften.
Salt and pepper both sides of the prepared pork loins, add to pan, and sear so that outsides just begin to colour.
Turn heat to very low, add about half of the broth, and cover pan.
Meanwhile, place about half of the red wine in a sauce pan over extremely high heat.
This should reduce to an almost syrupy-like consistency in just a few short minutes.
When it has thickened, add about half of the remaining beef broth, and reduce and thicken again.
Pour the resulting reduction onto the slowly simmering pork, and repeat the process with the remaining broth and wine.
Again, pour over pork, and continue to gently cook until pork is finished.
The amount of time this takes will vary, depending upon thickness of pork.
Watch carefully, so as not to overcook.
Remove pork from pan, and keep warm.
Add the cornstarch mixture to the pan, turn the heat to high, allowing some of the liquid to boil off: thicken to desired consistency.
Remove from heat.
Serve the pork with a fair amount of the sauce pooled on it.
Ice Cream With Red Wine Reduction Sauce and Fresh Fruit
750 ml red wine (1 bottle)
1 cup sugar
10 peppercorns
1 vanilla bean
sliced seasonal fruit
vanilla ice cream
Pour one bottle of red wine into a saucepan.
Slice the vanilla bean lengthwise. (Do not substitue vanilla extract for the bean — the flavor is not anywhere near the same or as good.).
Add the vanilla bean, sugar and peppercorns and keep on a low, rolling boil until the liquid reduces to about a cup. (this will take around a half an hour).
Remove from heat and allow to finish thickening.
Pour sauce over sliced fresh fruit (I prefer peaches or mango) and all natural vanilla ice cream.
The sauce will keep in the fridge for up to two weeks.
References :
I use red wine,
beef stock,
soy sauce,
marmite,
worchestershire,
boild it down with slices of portabella mushrooms. It’s great over steak or for spreading on bread as an appetizer.
References :
Nathan,
I serve this UNDER fish or chicken. Steak is too dark, though it tastes best with steak.
1 cup of red wine
1 stick of butter
1/3 cup of shallots
1 teaspoon of red wine vinegar.
Put the wine, vinegar and shallots in a small saucepan over low heat. Cook until the wine is reduced to 2 tablespoons.
Add the butter 1 tablespoon at a time, whisking until each tablespoon has been dissolved before adding the next.
References :
Not able to stand that modern word. "Ew no your not using that wine for my " reduction". (I dont like the word, sounds dorkish to me)
Such a dumn & modern made up by chefs who only love to charge you top dollar. Puhleeze that word was not around in ancient times so who needs that word. No I don’t need that annoying word to be a food chemist even since sounds like proper word but trivial and oh so dumn.
Cook with wine by pouring in any amount you think will taste right. Any wine on anything.
Reds for red meats cook them in it.
Sherry for game birds or fish will be fine.
Then at the end of cooking add a splash of alcohol. Marinades have given me all the best flavors not reductions. But to each be own.
"Reductions" are overly acidic. Overnight marinations of meat in a wine and spice mixture are still best.
(ew I despise the word, Gawd)
References :
self taught chef