Home Cooking 15

Trouble with my wine reduction sauces

Wendy Lai | Feb 14, 200602:08 PM

I've tried many times. I've followed various recipes. But I have never achieved that delicious, full body sauce that high-end restaurants serve.

Granted, I've never been able to plunk down $30 for a premium bottle of wine, but I've made sure the wines are drinkable and half way decent.

Most of the time, the recipes calls for wine, aromatics and tons of simmering. At the end I'd stir in some cold butter to give it more body.

Sometimes the sauce gets a kind of gritty, or the butter might seperate...

What am I doing wrong? Do I really need an expensive bottle? Maybe some veal demi glace?

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