Zinfandel Reduction Sauce
This rich and flavorful sauce is perfect for pairing with steak, pork, or roasted vegetables. It highlights the bold, fruity notes of Zinfandel for a dish that’s as elegant as it is delicious.
Ingredients
- 1 Cup Zinfandel Wine
- 1 Shallot, finely chopped
- 1 Clove of garlic, minced
- 1 tbsp olive oil or butter
- 1 cup beef or vegetable stock
- 1 tbsp balsamic vinegar
- 1 tsp thyme, fresh or 1/2 dried
- 1 tbsp honey (optional) for a touch of sweetness
- Salt and freshly ground pepper
Instructions
- Saute the aromatics: In a medium saucepan, heat the olive oil or butter over medium heat. Add the shallot and garlic, cooking until softened and fragrant (about 2-3 minutes).
- Add the Wine: Pour in the Zinfandel and bring to a simmer. Let the wine cook down for about 5 minutes, reducing slightly and intensifying its flavor.
- Add Stock and Balsamic Vinegar: Stir in the beef or vegetable stock and balsamic vinegar. Add the thyme and optional honey, then simmer for another 10-15 minutes, or until the sauce is reduced by half and has a thicker consistency.
- Season and Finish: Season with salt and freshly ground black pepper to taste. If desired, strain the sauce through a fine mesh sieve for a smooth finish.
- Serve: Drizzle the warm Zinfandel reduction sauce over your dish of choice—steak, pork chops, roasted veggies, or even creamy mashed potatoes.
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