Using truly “great” and expensive red wine won’t necessarily make this sauce taste any better, but it’s a good way to get rid of stuff you don’t really want to drink—and to horrify your wine-snob friends. I recommend this sauce with steak, roast beef, hamburgers, lamb, or venison dishes.
Place all ingredients except butter, salt, and pepper in a heavy saucepan, bring to a boil, then reduce heat to medium and simmer uncovered for 15 to 20 minutes, or until liquid is reduced by about half.
Strain liquid and return to saucepan over low heat. Whisk in butter and mix well, then add salt and pepper to taste.
© 1992 Colman Andrews. All rights reserved.