Wine Reduction Sauce

BlueSmoke

We had some wine and steak, left over from a dinner party. Here’s what I did, and what I’m planning for next time.I began by heating 12 ounces of wine and 4 ounces of water in a sauce pan. To this I added a beef bouillon cube and dissolved it. [p]While the bouillon was dissolving, I cut a 3/8 inch slice of onion and peeled a garlic. I closely trimmed all the fat and gristle from the steak. I added these to the sauce pan, along with three cloves, 6 red raspberries and 3 blackberries, and 1/4 cup balsamic vinegar. To this I added a pinch of salt and two “twists” of fresh-ground black pepper. I simmered this until the berries began to come apart and then strained it, being careful to crush the berries.[p]I returned the strained sauce to the stove, adding a half-cup of wine and quarter-cup of honey. I simmered this until it was reduced by half. About five minutes before serving, I added 6 more red raspberries and let them soften. Then I poured the sauce into dipping cups and served alongside slices of cold steak - served with a cut baguette so diners could assemble their own “better-than-French” dip sandwich.[p]What I’m envisioning is adding a teaspoon or so of corn starch to the final reduction, for added viscosity, before adding the berries, and drizzling a bit of the sauce over the slices of meat.[p]Ken

Pakak

Hey, I did a reduction yesterday. I was making potato salad. I prefer dill pickle based, sorta vinegary sour tasting potato salad. In the past, I added the "juice" from the pickles to add more flavor but it ends up being to runny. So, I reduced the juice by about 2/3 and voila! No more runny potato salad. Am I close to being a chef? LOL (Everyone said it was the best potato salad I'd ever made and I'm know for my potato salad!)

mad max beyond eggdome

BlueSmoke,
that sounds great!! . . i do wine reduction sauces all the time when sauteing stuff on the stove (usually chicken). ...nothing so elaborate as what you described. .i simply take my pan after removing the meat, add the wine to the hot pan, while its boiling off, use a whisk to de-glaze the pan, add a little salt and pepper, and then a few pads of butter to give it a little creamier texture. .. [p]before going the corn starch route, try the butter first to create the viscosity. . .from what you described, i don't think you want to turn it into 'gravy'. . .

BlueSmoke

mad max beyond eggdome,[p]Thanks for the suggestion. I'll try the butter route first.[p]Ken

BlueSmoke

Pakak,
Good idea! I'm not usually a fan of the more vinegary potato salads, but yours could make a believer of me. How about posting the whole recipe?[p]Ken