Name: Red-Wine Reduction
Yield: Makes about ¾ cup
Ingredients: olive oil; 2 field mushrooms, chopped; 150 g meat trimmings, chopped; half a Spanish onion, peeled and finely diced; 50 ml red-wine vinegar; 2 sprigs thyme; 500 ml full-bodied red wine; 150 ml port; 1 small carrot, peeled and finely diced; 100 ml balsamic vinegar; 2 cloves garlic, crushed and chopped

Preparation info

Makes about
¾ cup

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

This is probably the first sauce that most chefs learn to make, along with beurre blanc. Each step of the sauce needs to be followed carefully, so that each ingredient layers its flavour into the sauce. You will find a huge difference in flavour in sauces that have been reduced slowly and those that have been added together and boiled down to the desired consistency.

Red-wine reduction should be made with a full-bodied wine of good structure and reasonable quality. If it’s no