White Wine Reduction

I want to share with you one sauce that I love to use. I make a white wine reduction that is Gluten free. I came up with this because everything where I used to work had some form of gluten in it.

White Wine reduction.
Beef stock                                              12 oz
For Gluten free use Chicken stock or gluten free beef stock
Large red onion fine dice                     3/4
Garlic clove, minced                            1
Carrot, fine dice                                   2
Fresh Parsley, minced                          2 sprig
Fresh Thyme, minced                          2 sprig
Bay leaf
Dry white wine                                    6 oz
Kosher salt 
Black Pepper

 

Heat beef / chicken stock in a large sauce pan over med- high heat. In another sauce pan sauté onion, carrot, and garlic. Add stock to pan then add parsley, thyme , Rosemary and bay leaf. To intensify flavor, have a rolling boil until stock is nearly evaporated, but do not allow to burn. Could take 20 minutes or more at a rolling boil .

 Add wine to the stock mixture and cook over medium heat until it is reduced by half. About 10-15 minutes. Remove sauce from heat and strain. Using a wooden spoon squeeze vegetables against strainer to extract all the liquid.  Keep warm until needed. Just before service whisk in butter to make texture smooth and silky. Taste sauce and adjust salt and pepper.

 

With the beef stock it will look brown and with the chicken stock it will look golden yellow. Both are very good over chicken and pork.