Balsamic Red Wine Sauce

Submitted by United Church of God on Wed, 2011-06-01 16:14
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Description

Simple!

Summary

Yield
Cup
Source

Linda Wasilkoff, Toronto Canada

Prep time15 minutes

Ingredients

1 1⁄2Teaspoonbeef boullion cubes (crushed)
1Cuphot water
1Cupred wine
1⁄4Cuphoney
1⁄4Cupbalsamic vinegar

Instructions

Dissolve boullion cubes in hot water; set aside. In a medium size saucepan over medium heat, combine wine and honey until honey is dissolved. Add balsamic vinegar; bring to a boil. Allow mixture to boil and reduce. Remove from heat. If not used immediately, store in an airtight container in refridgerator.

Notes

Use this sauce over steak or other meat. It retains it's quality for several weeks and can be used cold, warm, or at room temperature. If a thicker sauce is desired, add some cornstarch and bring to a boil.

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