Red wine reduction sauce

Preparation info
  • Yield: Approximately

    16 oz

    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Name of ingredient
32 960 <


  • In a nonreactive medium-sized heavy saucepan, bring the wine to the boil.
  • Simmer until the wine has lost its biting alcoholic overtones.
  • Add the sugar and cook until the sugar dissolves.
  • Continue cooking to reduce the liquid to a thin syrup, adding more sugar, to taste, as desired.
  • Remove from the heat, cool to room temperature, and