Quote:
Originally Posted by jyl
Equal parts wine and stock, plus aromatic (onion or shallot or garlic) and whatever spices or other flavoring you like (dijon mustard?). Boil to reduce by at least a half, more if you want it thicker.
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This is my standard. Wine is too winey on its own & stock balances that nicely. For white wine, use chicken stock. For red use beef stock.
After cooking down, if you still want it thicker, use a tbsp of butter & a tbsp of flour mixed. Boil slightly & it will thicken very fast.
Ian