Red wine vinegar reduction

Red wine vinegar reduction

By
From
French Lessons
Makes
200 ml
Prep
5 mins
Cooking time
30 mins
Photographer
Steve Brown

I splash this around into salads and whisk it into vinaigrettes; I add it to sauces, as a finishing touch and I even like to drizzle it straight onto platters of cured meats to liven them up a bit.

Ingredients

Quantity Ingredient
500ml cabernet sauvignon vinegar
250ml red wine
250ml ruby port

Method

  1. Place all the ingredients in a heavy-based saucepan over a high heat. Bring to the boil, then simmer until reduced to 200 ml, or until thick and syrupy. Pour into a screwtop jar and keep refrigerated for up to 2 weeks.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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