Cabernet Reduction Sauce
Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef
- 1 cup Cabernet Sauvignon
- 3 cups veal stock or beef broth
- 3 sprigs fresh thyme
- 1 bay leaf
In a heavy-bottomed 2-quart sauce pan, reduce wine over medium-high until it reaches a syrupy consistency. Add stock, thyme, and bay leaf, and further reduce for 20 minutes or until one cup remains. Season with salt and pepper, then pass through fine mesh strainer.