INGREDIENTS:

450 ml Red wine.
250 ml Vegetable broth.
Herbs and spices (bay leaf, rosemary, black peppercorns …)
1/3 Onions or 1/2 Shallot.
30g. Butter.
2 tsp. Sugar or 1-1/2 tsp.Honey
1 tablespoon cornstarch (cornstarch)

Red wine reduction is a sauce of great density, elements of color that enrich the dish and give the preparations a touch of a true master. Red wine reduction is very simple to prepare, and can be the ideal condiment for your meat-based main courses.

Choose a sumptuous wine, rich in suggestions and unique aromatic nuances, which during cooking will be enhanced, such as a Primitivo di Manduria, a Zinfandel, a Negroamaro, a Chianti or the wine you like best.

PREPARATION:

Finely chop the onion ①. Put the butter in a pan, and add the previously chopped onion and let it dry ②, then add the red wine ③ and let it reduce by about a third of its volume, to remove the alcohol.

Add the vegetable broth ④ and the aromas you have chosen ⑤, add the sugar ⑥ or honey and cook for ten minutes.

Melt the cornstarch in a tablespoon of water ⑦ and add it to the cooking sauce ⑧⑨.

Cook the red wine reduction over low heat letting it thicken until its consistency becomes slightly creamy.

Taste it to make sure it is not too acidic: in this case, let it cook a little while adding half a teaspoon of baking soda.

Filter the red wine reduction ⑩. Serve the sauce on the dish you have cooked.

I added it to a grilled fillet with polenta.

It can be kept for 4-5 days in an airtight container in the refrigerator.