Wine and food are meant to go together. This wine reduction sauce is simple to make and adds complexity and richness to any dish you put it on. It’s exceptional with meats, but goes well with roasted vegetables too.
Prep Time- 5 minutes | Cook Time- 20 minutes
1 ½ cup Red wine
½ cup Balsamic vinegar
2 Shallot, diced
2 tbsp Butter
2 tbsp Flour
2 Fresh rosemary sprigs, leaved trimmed from stem and finely diced
Salt and pepper to taste
- Sauté shallots in butter over medium-low heat until the shallots are soft, approximately 2-3 minutes. Add flour, stirring constantly until fully coated.
- Stir in red wine, vinegar and rosemary.
- Bring to a simmer and reduce by half, about 10-15 minutes.
- Add salt and pepper to taste.
- Serve immediately.