Ingredients:
1 cup Cabernet Sauvignon
3 cups veal stock or beef broth
3 sprigs fresh thyme
1 bay leaf
Procedure:
In a heavy-bottomed 2-quart sauce pan, reduce wine over medium-high until it reaches a syrupy consistency. Add stock, thyme, and bay leaf, and further reduce for 20 minutes or until one cup remains. Season with salt and pepper, then pass through fine mesh strainer.
3 cups veal stock or beef broth
3 sprigs fresh thyme
1 bay leaf
Procedure:
In a heavy-bottomed 2-quart sauce pan, reduce wine over medium-high until it reaches a syrupy consistency. Add stock, thyme, and bay leaf, and further reduce for 20 minutes or until one cup remains. Season with salt and pepper, then pass through fine mesh strainer.
Submitted By: Chef Gilbert Pepin
Recipe Author: Chef Gilbert Pepin
Recipe Source: http://7xbeef.com/recipes/cabernet-reduction-sauce