Home Cooking 2

how to make a syrupy red wine reduction?

CathyR | Jan 2, 201006:39 PM

I have a recipe for a red wine reduction, which I've made several times. Flavor is wonderful, but it's a thin sauce. I KNOW I've heard chefs talk about cooking down a wine mixture until the sugars caramelize and the sauce becomes thick and syrupy. Mine never does! I pull it off the heat when it cooks down to the volume stated in the recipe. Any ideas?

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