Making a red wine vinegar sauce reduction is easy. A delicious red wine vinegar reduction sauce does take a great deal of time but the time and energy used to prepare the sauce as apart of your meal is worth it. Best of all you do not have to be an expert or a very experienced cook to make a red wine sauce with sweet balsamic vinegar.
To begin you will need the following ingredients:
- Dry red wine
- Balsamic vinegar
- Stock (chicken, beef or vegetable)
- Dijon mustard
- 2 Shallots
- Thyme (optional)
Easily make the sauce by first beginning with the meat, sauté the meat that is to be apart of your dish. Then keep the meat juices that are left in the pan. You can use whichever meat you choose. If you are a vegetarian then skip this step. Next, take the meat out of the pan and allow it to rest. Turn the heat down to low and add the chopped shallots and cook until tender.
Turn up the heat to high and with the shallots in the pan add ½ cup of the wine and the stock. Bring this to a boil and watch the sauce while stirring occasionally, reduce to about 50%. This will take some time. Once the sauce has reduced to half then turn the heat down to medium and add in 1 tbsp of the balsamic vinegar along with 1 tsp of mustard. The balsamic vinegar will bring zest and tartness to the sauce that will make a signature red wine sauce.
Cook the sauce on medium heat until you are happy with its consistency. The ticker you want the sauce depends on how much longer you cook it. If you want a thinner sauce, then turn off the heat now and you are done. Once you have the sauce to the thickness of you liking, stir in 3 tbsp of butter and a pinch of salt and pepper. If you like you can a couple of leaves of thyme to the sauce. Make sure to finely chop the leaves.
For an alternative, you can substitute balsamic vinegar sauce for red wine vinegar sauce to bring a mellower and full bodied taste to your dish. Lastly, pour the sauce over your meat or the dish of your liking and you are done. All that is left is to enjoy your masterpiece.