Cabernet Sauvignon Reduction recipe

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Ingredients

1 (750 milliliter) bottle dry Cabernet Sauvignon
¼ cup ruby port wine
2 cups beef consomme
2 tablespoons beef bouillon
3 tablespoons corn syrup
white wine vinegar
1 pinch salt and black pepper to taste

Nutrition Info

116.2 calories
carbohydrate: 9 g
cholesterol: 0.2 mg
fat: 0.3 g
fiber: : -
protein: 1.1 g
saturatedFat: 0.2 g
servingSize: -
sodium: 537.6 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot or saucepan, combine the Cabernet and port wines. Bring to a boil and simmer for 5 minutes. Stir in the beef consomme. Simmer for another 20 minutes. Stir in the beef bouillon and corn syrup. Simmer, stirring occasionally, until the sauce has reduced to about 1 cup. Stir in the vinegar and simmer for 2 more minutes.

Recipe Yield

1 cup

Recipe Note

A wonderfully flavorful topping for all your beef, particularly great on steak.

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