Red Wine Reduction Sauce
by colinlake
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INGREDIENTS
INSTRUCTIONS
1) heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown (about 5 min)
2) add wine to saucepan; cook, stirring regularly, until reduced in volume by half, 3-4 mins
3) Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 mins. Stir butter and seasoning into the sauce and cook until butter is completely melted. Season with salt if necessary.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (411g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 405 | ||
| Calories from Fat: 170 (42%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 18.9g | 25 % | |
| Saturated Fat 8.5g | 43 % | |
| Monounsaturated Fat 8.1g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 30.5mg | 9 % | |
| Sodium 487.3mg | 17 % | |
| Potassium 498mg | 13 % | |
| Total Carbohydrate 14.2g | 4 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 13.7g | ||
| Protein 2.8g | 4 % | |
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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. |
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Calories per serving: 405
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