Wine Reduction

Ingredients

• stock
• wine
• olive oil or meat fat
• shallot
• 1 -2 tablespoons cold butter

Method

• Reduce equal portions of wine and stock (in separate pans if making yorkshire pudding....in the same pan if only using for reduction).
• In 1 tablespoon of pan fat that meat has been cooked in, add 1-2 shallots, minced. Add reduced stock and wine, deglazing pan juices and bits and pieces.

Notes

• Reduce further if needed....strain. Place back in pan and add cold butter, whisking without bringing to a boil. Season to taste, if necessary.SOURCE: Madeleine Kamman