Try this Red Wine Reduction recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a medium skillet over medium high heat. Add the shallots, rosemary, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until tender, 2 to 3 minutes.
Add the wine to the skillet and cook over medium high heat until syrupy, 15 to 20 minutes. Add the broth an cook until reduced to 3/4 cup, 15 to 20 minutes more.
Meanwhile, in a small bowl, mash together the butter and flour with a fork. Reduce heat to medium and add the butter mixture to the skillet. Cook, stirring, until thickened, about 1 minute. Strain through a fine-mesh sieve.
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 276 | ||
Calories from Fat: 61 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 438.2mg | 15 % | |
Potassium 360.7mg | 9 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 9.3g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 276
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