Trying to Find a Good Red Wine Reduction Recipe

We are trying to come up with a restaurant-grade quality red wine reduction sauce for beef, pork, and lamb.  We are getting close but it still isn’t perfect; too tart, not savory enough.  Ignore the presentation; it is clearly a mess on the plate and drenched in the sauce but it was about the recipe.  I think the answer is in onions.  I’m not sure why or how but we’ll get it …

Trying to find the perfect red wine reduction sauce recipe ...

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