Cabernet Sauvignon Reduction Popular Recipes

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Cabernet Sauvignon Reduction

"A wonderfully flavorful topping for all of your red meat, mainly tremendous on steak."

Ingredients :

1 (750 milliliter) bottle dry Cabernet Sauvignon
1/four cup ruby port wine
2 cups beef consomme
2 tablespoons red meat bouillon
3 tablespoons corn syrup
white wine vinegar
1 pinch salt and black pepper to taste

Instructions :

Prep :	Cook : 8M	Ready in : 40M

In a large pot or saucepan, combine the Cabernet and port wines. Bring to a boil and simmer for 5 minutes. Stir within the red meat consomme. Simmer for another 20 mins. Stir inside the pork bouillon and corn syrup. Simmer, stirring now and again, until the sauce has decreased to approximately 1 cup. Stir inside the vinegar and simmer for two more mins.

Notes :

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