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Old 01-01-2008, 10:32 PM   #1
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Thin red wine reduction sauce?

I recently attempted a reduction for use with beef tenderloins. I used carrots, onion, and equal parts red wine and red wine vinegar. The recipe called for it to reduce to 1/3 the original amount and then to whisk in butter before spooning it over the meat. My problem is that it didn't seem to end up as thick as it looked in the cookbook. It tasted great, but was very liquid. Is this how a reduction should end up? Does anyone have any advice on getting a thicker sauce? Thanks!

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Old 01-01-2008, 11:31 PM   #2
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If it was too liquid you didn't reduce enough.
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Old 01-02-2008, 06:33 AM   #3
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Did you use the full amount of butter?
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Old 01-02-2008, 08:16 AM   #4
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Also, it works better/faster in a large pan, say 12". More surface area. You can add the liquid gradually until you get the consistancy you want. I cheat and throw in an ice cube sized piece of demi.
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Old 01-02-2008, 09:35 AM   #5
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I add the butter when it reaches the cough syrup stage. Never tried it with vinegar tho.
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Old 01-02-2008, 12:02 PM   #6
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As Jeek said, it should reduce to the consistency of cough syrup.
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Old 01-02-2008, 01:06 PM   #7
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I've noticed that some wines take longer to reduce than others in that they are "thinner" to start with. So like Jeekins and jennyema says, keep reducing until it's a syrup - then swirl in the butter.
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Old 01-02-2008, 03:13 PM   #8
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I've noticed that some wines take longer to reduce than others in that they are "thinner" to start with. So like Jeekins and jennyema says, keep reducing until it's a syrup - then swirl in the butter.
I can reduce wines in no time (hic)
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Old 01-02-2008, 03:21 PM   #9
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I can reduce wines in no time (hic)
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Old 01-02-2008, 05:03 PM   #10
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I made a nice reduction sauce last night. I braised a ham in apple juice with some cloves tossed in for good measure. After removing the ham I reduced the apple juice (until the syrup stage, as mentioned), and stirred in some german mustard. Yummy!
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