BUTTER REDUCTION RECIPES

Name: Basic Reduction Sauce
Total time: 15 min
Yield: 2 cups
Ingredients: 2 tablespoons minced shallot, onion or scallion; 3 cups stock or water; 2 tablespoons softened butter or olive oil (optional); Salt and freshly ground black pepper

BASIC REDUCTION SAUCE RECIPE - NYT COOKING

Basic Reduction Sauce Recipe - NYT Cooking image

Here is the basic recipe for a reduction sauce, the easiest, most malleable sauce a cook can make. It’s followed by a variation for those who want a thicker, more traditional gravy, and a few ideas for jazzing it up. The basic recipe can be doubled or tripled, something to consider for larger feasts.

Provided by Mark Bittman

Total Time 15 minutes

Yield 2 cups

Number Of Ingredients 4

Ingredients

2 tablespoons minced shallot, onion or scallion
3 cups stock or water
2 tablespoons softened butter or olive oil (optional)
Salt and freshly ground black pepper

Steps:

Remove the roast and pour off all but 1 or 2 tablespoons of the cooking fat (if there are nonfatty juices in the skillet or roasting pan, leave them there). Place the roasting pan over high heat. (Use two burners if the pan is large.) Add the shallot and cook, stirring, until it softens, about 1 minute.
Add the liquid and cook, stirring and scraping to loosen the brown bits at the bottom of the pan. Allow the liquid to boil for about 5 minutes, or until about a third of it evaporates. (This is a good time to carve the meat; the boiling liquid needs only occasional stirring.)
Turn the heat to medium-low and add the butter or oil, a little at a time, stirring well after each addition. Taste and season if necessary with salt and pepper, then serve with the meat.

Nutrition Facts : @context http//schema.org, Calories 70, UnsaturatedFatContent 1 gram, CarbohydrateContent 8 grams, FatContent 2 grams, FiberContent 0 grams, ProteinContent 5 grams, SaturatedFatContent 1 gram, SodiumContent 432 milligrams, SugarContent 3 grams

RED WINE REDUCTION STEAK SAUCE RECIPE | ALLRECIPES

Red Wine Reduction Steak Sauce Recipe | Allrecipes image

Delicious red wine-based sauce that pairs perfectly with filet mignon or New York strip steaks. This can also go well with a roast or prime rib.

Provided by Randy

Categories Side Dish Sauces and Condiments Sauces

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 1 cup

Number Of Ingredients 10

Ingredients

3 tablespoons butter
½ yellow onion, chopped
½ red onion, chopped
2 large shallots, chopped
2 tablespoons minced garlic
1 roma (plum) tomato, chopped
1 pound carrots, chopped
¾ pound fresh mushrooms, sliced
1 (14 ounce) can beef broth
1?¼ cups Merlot wine, divided

Steps:

Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.

Nutrition Facts : Calories 252.4 calories, CarbohydrateContent 25.2 g, CholesterolContent 22.9 mg, FatContent 9.5 g, FiberContent 5 g, ProteinContent 6.4 g, SaturatedFatContent 5.7 g, SodiumContent 476.6 mg, SugarContent 9.8 g

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