Sunday, September 28, 2008

Reduced Red Wine Sauce

2 bottles dry red table wine (I prefer a Cabernet or hearty Zin)
7 garlic cloves, halved
2 tsp. whole mixed peppercorns (a blend of black, red, green & pink)
2 fresh thyme sprigs
1 bay leaf

Place all ingredients in a heavy saucepan & bring to a boil. Reduce heat & simmer, stirring occasionally, for 2-3 hours until reduced by half & slightly thickened.

Strain through a fine mesh strainer or chinois.

Serve warm, or chill for later use.

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