Yields
3 servings
Yields 2 ½ to 3 cups.
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ingredients
¾
cup dry red wine
⅓
cup port
½
cup shallots, finely diced
2 ½
cup veal stock
2
Tbsp unsalted butter
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directions
Step 1
In a large pot over medium heat, combine wine, port and shallots. Reduce to a syrup and add stock. Reduce by one third. Strain and whisk in butter.