Red Wine in cooking

“ Sauté the onion in a saucepan with the olive oil until lightly browned, stirring often. Season with ground black pepper, add the garlic and rosemary. Continue cooking for 3 mins, stirring often to prevent the onion burning.

Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine and cook until reduced by two thirds.

Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary. Add a little salt to taste and finally whisk in a knob of butter.

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