New This Month

Red Wine Sauce


Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.

  • Yield: Makes 1/3 cup

Source: Everyday Food, January/February 2006


  • 1 cup red wine
  • 2 tablespoons cold butter, cut up
  • Coarse salt


  1. Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.

  2. Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.

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