From DN Recipes by David Nagy · Food & Beverage

Red Wine Sauce

Published

 

Red Wine Sauce for grilled lamb tenderloins or chops
Ingredients
  • 1/4 cup finely chopped onion, or shallot
  • 2 tbsp EVOO
  • 1 cup dry red wine, such as pinot noir, cabernet sauvignon, or merlot
  • 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried rosemary
  • 1 teaspoon chopped fresh chives
  • 1/2 teaspoon minced fresh thyme, or a dash of dried thyme
  • 1 cup unsalted or low-sodium beef stock
  • 1 to 2 tablespoons cold unsalted butter
  • Kosher salt, to taste 
  • Freshly ground black pepper, to taste

Directions
  1. Heat the EVOO over medium heat. Add 1/4 cup finely chopped onion or shallot and cook, stirring occasionally, until translucent, 3 to 4 minutes.
  2. Add 1 cup of dry red wine, 1 teaspoon of minced rosemary, 1 teaspoon of chopped chives, and 1/2 teaspoon of minced thyme. Bring to a boil over high heat until the wine has reduced by about two-thirds.
  3. Add 1 cup of unsalted or low-sodium beef stock and bring to a boil. Lower the heat to medium and continue to cook, stirring frequently, until the mixture is reduced to about 3/4 cup.
  4. Add 1 to 2 tablespoons of cold butter and continue stirring until the butter melts and the sauce is emulsified. Adjust the seasoning to taste with salt and pepper.