Description
Explore the rich flavors of dry red wine and discover perfect pairings with hearty dishes. Learn tips, wine varieties, and more on Tales Of A Kitchen.
Ingredients
Scale
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 1 cup beef or vegetable stock
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper to taste
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and thyme, and cook for an additional minute, stirring frequently to prevent burning.
- Pour in the dry red wine, increase the heat to medium-high, and bring to a simmer. Allow the wine to reduce by half, about 10-12 minutes.
- Stir in the beef or vegetable stock and continue to simmer until the sauce thickens, about 5-7 minutes. Season with salt and pepper to taste.
- Remove from heat and strain the sauce if desired for a smoother texture. Serve warm over your favorite meats or pasta dishes.
Notes
- For added richness, consider stirring in a splash of cream at the end of cooking.
- This sauce can be made ahead of time and reheated before serving.
- Experiment with different herbs, like rosemary or sage, to customize the flavor to your liking.
Nutrition
- Calories: 125kcal
- Sugar: 0.9g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg