Cabernet Reduction Sauce
Here is a basic recipe to keep in your memory bank.
Remember, if you're going to put a sauce on a really good cut of meat,
or if you're going to make a memorable meal, DON'T use leftover,
non-descript wine in this sauce. It provides a basic flavor, so the
better the wine, the better the sauce. It seems like a waste of a good
bottle, and we, admittedly, have a lot of good wine to make this with,
but you will do yourself a disservice to go cheap here. Depth of
flavor is good for cooking as for wine. Start all layers of flavor with
a basic mirepoix:
2 stalks celery
1 small brown onion
2T olive oil
2 cloves garlic, peeled and minced
1 bottle red wine: Cabernet for beef or portobellos, or Zinfandel for
1/2 to 1 tsp thyme
salt and pepper
Cut off ends of carrots, peel. Cut into matchsticks. Pull strings from
celery stalks, chop. Peel onion and chop
Put 2 Tablespoons olive oil in a skillet. Over medium heat, stirring
occasionally, cook carrots, celery and onion until start to brown,
about 10 minutes.
Add garlic, cook a couple minutes to remove the 'raw' taste. Add wine
of your choice. Reduce to a simmer, let reduce about 1 hour.
Strain out veggies, add thyme. Return to simmer.
Look to end up with 1 cup of sauce. Add salt and fresh ground pepper.