KERRY'S CARROT-RED WINE REDUCTION
Kerry Simon, executive chef at Jean-Georges' Prime Steakhouse at the Bellagio Hotel in Las Vegas, shares his recipe for this classic sauce that is often served as an accompaniment to steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Bring wine to a boil in a large saucepan set over high heat, and lower heat to a simmer. Cook wine until syrupy and reduced to 3/4 cup, about 20 minutes.
- Place carrots in a small saucepan. Cover with water, adding a pinch of salt. Cook, covered, until tender, 15 to 20 minutes. Drain, reserving the cooking liquid. Transfer the carrots to a blender or food processor, and puree, adding a bit of the cooking liquid if the mixture is too thick.
- Transfer the reduced wine to a bowl, and stir about 1/2 cup of the carrot puree into it. If the sauce is too thick, add a small amount of the reserved carrot cooking water. Adjust seasoning, and whisk in butter.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Christopher Mayo
[email protected]This dish was easy to make and it turned out great! I served it with roasted chicken and it was a perfect pairing.
Damien schumaker
[email protected]I'm not a big fan of carrots, but I really enjoyed this dish. The red wine reduction really elevated the flavor of the carrots.
Sahil Afghan
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The carrots are always perfectly tender and the red wine reduction is always rich and flavorful.
Adnan Samir
[email protected]I'm a vegetarian and I was looking for a side dish that would pair well with my grilled tofu. This carrot and red wine reduction dish was the perfect choice! It was flavorful and satisfying.
Paari Kiti
[email protected]This dish is perfect for a special occasion. It's elegant and delicious, and sure to impress your guests.
Priscilla Woode
[email protected]I followed the recipe exactly, but my carrots didn't caramelize. What did I do wrong?
Josh Jones
[email protected]The carrots were a little undercooked for my liking, but the red wine reduction was spot on. Overall, it was a good dish.
Thato Loate
[email protected]This dish was a bit too sweet for my taste. I think I would have preferred it with a dry red wine instead of a sweet one.
Rahul Jagessar
[email protected]Delicious! The carrots were tender and sweet, while the red wine reduction added a touch of sophistication. I served this dish with roasted chicken and it was a perfect pairing.
Miraji Vuai
[email protected]This recipe was easy to follow and the results were amazing. The carrots were perfectly caramelized and the red wine reduction was rich and flavorful. I highly recommend this dish!
Mike Grzanich
[email protected]I'm not usually a fan of carrots, but this dish changed my mind. The red wine reduction brought out a whole new dimension of flavor. I'll be making this again soon!
Andy Velasquez
[email protected]Wow! This dish was a hit at our dinner party. The carrots were tender and flavorful, and the red wine reduction was divine. I will definitely be making this again.
Mia Mendez
[email protected]This carrot and red wine reduction dish was an absolute delight! The flavors were perfectly balanced, with the sweetness of the carrots complementing the rich, savory notes of the red wine. I especially appreciated the simplicity of the recipe - it w