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Ingredients
| salted butter: 2 Tbl |
| onions (chopped): 1 1/2 cups (finely chopped) |
| red wine: 2 cups |
| fresh thyme: 1 tsp (chopped) |
| honey: 1 tsp |
| chicken broth - low sodium: 2 cups |
| salted butter: 2 Tbl |
| salt |
| black pepper |
Red Wine Sauce
Credit: Epicurious
User rating:
Serve with mustard-seed-crusted pork medallions. IMPROV: Use chopped fresh rosemary in place of the thyme.
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Prep Time
min -
Cook Time
min -
Servings
6 serving(s)
Tags
Preparation
In large skillet over medium-high heat cook butter and onion until onion is golden, about 6 minutes.
Add red wine, thyme, and honey to skillet and boil until mixture is reduced by 2/3, about 10 minutes.
Add chicken broth to skillet and boil until reduced to generous 1 cup, about 1 minute.
Whisk in butter, salt, and pepper.