Red Wine Reduction Sauce

Red Wine Reduction Sauce

adapted from Cooking Light April 2009

I have come to realize that not all Cooking Light recipes are "light". I was hesitant in replacing the butter with the Parkay spray butter but it worked well.

This was a wonderful sauce for a steak.

Makes about 1/4 cup                                                 1 WW Blue point / Tbsp.

1/2 cup Cabernet Sauvignon or other full bodied red wine

2 Tbsp. finely chopped shallots

1 Tbsp. Beef Demi-Glace

2 thyme sprigs

1 small bay leaf

1 Tbsp. Parkay spray butter

pinch each of kosher salt and freshly ground black pepper

1. Combine the wine shallots, demi-glace, thyme and bay leaf in a small saucepan.
2. Cook until reduced to 3 Tablespoons. Strain through a sieve.
3. Add the Parkay spray butter stirring constantly until smooth.
4. Season to taste with salt and pepper.

Enjoy!