Low Sodium Classic Red Wine Reduction

Total time40 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

3 tbsp unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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1 medium shallot, finely minced
2 cloves garlic, smashed
1 sprig fresh thyme
1 bay leaf
1 ½ cups dry red wine (such as cabernet sauvignon or côtes du rhône)
1 ½ cups beef stock
1 tsp tomato paste
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Melt 1 tbsp butter in a medium saucepan over medium heat until the foam subsides. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the garlic and cook until fragrant, about 1 minute.
2
Add the thyme sprig, bay leaf, and red wine. Increase the heat to medium-high and bring to a boil, then reduce to a steady simmer. Cook until the wine has reduced by about two-thirds and the liquid is syrupy and concentrated, 12–15 minutes.

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