Wine Reduction Sauces

By Linda Bramble

Here’s a technique for preparing  a wine reduction ahead of time and freezing it.  

Take a whole bottle of wine to yield six tablespoons of concentrated wine reduction, but this will be enough for three or four pan sauces.  

To the bottle of wine, add one third cup each of minced carrot, shallot and white mushrooms; three sprigs of parsley and a small bay leaf.  Place in a twelve-inch skillet and cook without simmering or bubbling. 

 Reduce to three cups and strain.  Then return the liquid to a clean skillet.  Continue to cook over low heat until its reduced to six tablespoons.  

The entire process should take about two and a half hours. Place the wine reduction in a small plastic container and freeze  Scoop out when needed.