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Red Wine Reduction Sauce

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.4075
Energy (kCal)456.18
Carbohydrates (g)30.9045
Total fats (g)34.888
  • Cuisine

    European >> French >> French

  • Dietary Style

  • Preparation Time

    Cooking Time - 15 minutes, Preparation Time - 5 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes. | 2. Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes. | 3. Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    shallot 1 diced 115.2 26.88 4.0 0.16
    pinot noir wine 1 cup - - - -
    beef broth 1 cup 16.8 0.096 2.736 0.528
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    italian seasoning 1 tablespoon - - - -
    salt 1 to taste pinch - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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