Red Wine Reduction Sauce With Spices

Ingredients

• 700 ml red wine
• 20 ml olive oil
• 250 grams / 8.8 oz red onions (minced)
• 2 large garlic cloves (coarsely chopped)
• 2 1/2 tablespoons butter
• 2 sprigs thyme
• 2 bay leaves
• 10 allspice berries
• 8 cloves
• 1 tablespoon honey
• 65 grams / 2.2 oz Demi-Glace sauce (see text above for substitution)

Instructions

1. 1

   Heat olive oil in a saucepan over medium heat.

2. 2

   Add the onions and saute until very soft and caramelized.

3. 3

   Drop the temperature to the lowest. Add the garlic, 1 tablespoon of butter, thyme, bay leaves, allspice, and cloves.

4. 4

   Cook for about 10 minutes without stirring too often.

5. 5

   Pour in the wine and season with some salt and pepper. Turn the temperature to high and once the wine starts to bubble drop the heat again to medium.

6. 6

   Simmer until reduced to ½ of its original volume.

7. 7

   Pass the sauce through a sieve squeezing the onions very well with a spoon to release all of their liquid.

8. 8

   Add the strained sauce back to the saucepan. Make sure you clean the saucepan with paper towels first.

9. 9

   Add the honey, remaining 1 ½ tablespoon of butter, and the Demi Glace sauce to the saucepan.

10. 10

    Simmer the sauce for 5-10 minutes more, over medium heat. Until it gets nice and glazy.

11. 11

    Serve over roasts, grilled meats, etc. After the sauce gets to room temperature, you can store it in a glass jar in the fridge for up to a week.