to die for vinegar/wine reduction sauce

How To Make to die for vinegar/wine reduction sauce

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  Step 1
  Gather your ingredients.
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  Step 2
  Rough cut the veggies, and place them into a food processor, fitted with an S-blade.
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  Step 3
  Pulse on high speed until the veggies are finely blended, about 5 or 6 pulses.
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  Step 4
  Chef’s Note: If you lack a food processor, you can always chop the veggies by hand.
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  Step 5
  Add 1 tablespoon of the butter, and the grapeseed oil to a sauté pan, over medium heat, and wait until the butter is melted, and the foam subsides.
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  Step 6
  Add garlic, shallots, carrot, thyme sprigs, and bay leaves to the pan.
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  Step 7
  Cook over medium-high heat until the veggies are starting to brown, 4 to 8 minutes.
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  Step 8
  Add the tomato paste to the pan.
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  Step 9
  Stir the tomato paste into the veggies, and cook for an additional minute.
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  Step 10
  Add the wine, vinegar, sugar, salt, and pepper, and bring back to the boil,
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  Step 11
  Reduce to a slow simmer, and stir, until reduced by half, 15 to 20 minutes.
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  Step 12
  Chef's Note: Question... How do we reduce this sauce by half, and not burn the sugars... The answer is LOW and SLOW. You want a slow simmer here, and patience. Let the sauce reduce slowly, and you'll be glad that you did.
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  Step 13
  Add the chicken stock to sauce and bring to a boil, and then reduce to a simmer.
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  Step 14
  Continue to simmer for about 10 minutes.
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  Step 15
  Remove the pan from the heat, and pour the contents through a fine-mesh sieve, discarding solids.
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  Step 16
  Return the sauce to the pan, and continue to simmer until you have about 3/4 of a cup of liquid. This could take another 15 minutes or longer... be patient, and keep an eye on the pan.
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  Step 17
  To finish the sauce, remove from heat, add the remaining 2 tablespoons of butter and then stir to combine.
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  Step 18
  Chef’s Note: The sauce should be a bit thickened like syrup.
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  Step 19
  Chef’s Tip: If you want a more concentrated sauce, continue to reduce until a spoon dragged through the pan leaves trails.
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  Step 20
  Chef's Tip: Use the sauce on chicken, steak, and even fish. Enjoy.
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  Step 21
  I like to add the sauce to a squeeze bottle and allow to cool.
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  Step 22
  Then put the top back on and use it to decorate your plate.
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  Step 23
  Just like this.
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  Step 24
  Keep the faith, and keep cooking.
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