Ingredients for Red Wine Essence
- 1 large onion
- 1 large carrot
- 4 cloves garlic
- 2 celery stalks
- 1 medium apple
- 2 tablespoons olive oil
- 2 cups dry red wine
- 1/2 cup ruby port
- 1/2 cup reduced sodium chicken broth
- salt and freshly ground black pepper to taste
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How to Make Red Wine Essence
- Finely chop 1 large onion, 1 large carrot, 2 celery stalks, 4 cloves garlic, and 1 medium apple.
- In a heavy-bottomed large saucepan, heat 2 tablespoons olive oil over medium heat. Add the chopped onion, carrot, celery, and garlic.
- Cover and cook, stirring occasionally, until the vegetables soften and release their juices, about 8 minutes.
- Uncover, increase heat to medium-high, and sauté the vegetables, stirring frequently, until they caramelize to a deep golden brown color (about 15-20 minutes).
- Add 2 cups of red wine and 1/2 cup of port wine. Increase heat to high and bring to a boil.
- Reduce heat to low, maintaining a gentle simmer. Reduce the wine mixture to about 1 cup (this will take approximately 2 hours). Stir occasionally to prevent sticking.
- Strain the reduced wine mixture through a fine-mesh sieve into a clean small saucepan. Discard the solids.
- Add 1/2 cup of chicken broth to the strained wine reduction.
- Bring to a boil, then reduce heat to a low simmer and cook until the sauce is reduced to about 1 cup (approximately 45 minutes). Stir occasionally.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve the Red Wine Essence hot, spooning a tablespoon or two over your favorite protein.
- Store leftover sauce in an airtight container in the refrigerator for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
404g
Fat
8g
Carbs
67g
