Cabernet Reduction Sauce

By CheeseDiva

Ingredients

• 1 bottle Harris Ranch Cabernet wine
• 2 sprigs rosemary
• 1 shallot, sliced
• 3 garlic cloves, minced
• 1/2 tsp. black peppercorn
• 2 tbsp. olive oil
• 4 cups demi-glace
• 4 tbsp. unsalted butter, cold

Preparation

Step 1

Lightly sauté shallots, garlic, rosemary, and peppercorn. Let a glaze build up on the bottom of the pan and then pour wine into pan. Let wine reduce to a syrup and add demi-glace. Reduce by one third and remove from heat. Strain sauce discarding solids. Whip in cold butter. Adjust seasoning. Serves 4 to 6.