FANCY PARMESAN CARROTS WITH LEMON-PARSLEY DRESSING½ c. water¼ c. chopped shallots1 lb. medium carrots, cut…
|Red Wine Reduction Basting Sauce|| |
Recipe By: Alice Morrow
- 1 bottle of red wine (inexpensive or if you have any leftover wine just dump them all together.)
- 1 stick butter
- 1 onion, diced
- ½ c. honey
- ½ c. balsamic vinegar
- Saute onion in butter.
- Add wine and reduce by ½.
- Add honey and vinegar, let simmer for about 15-20 minutes.
- Cool and place in smaller containers and refrigerate.
*****Use to baste during grilling and after. I use this on pork, lamb and duck breasts.