red wine reduction

Picture shows the reduction at about 1/2 cup on its way to becoming about 2 tablespoons

 

Wine reduction for the sauce to be made later on:

 

1 small carrot peeled and chopped fine (about 2 tablespoons)

1 small shallot , minced (about 2 tablespoons )

2 medium white mushroom chopped fine (about 3 tablespoons)

1 bay leaf

1.5 cup red wine

 

Heat carrot, shallot, mushrooms, bay leaf, parsley, and wine in 12-inch skillet over low heat; cook, without simmering (liquid should be steaming but not bubbling) until entire mixture reduces to 1 cup, 15 to 20 minutes. Strain through fine-mesh strainer and return liquid (about ½ cup) to clean skillet. Continue to cook over low heat, without simmering, until liquid is reduced to 2 tablespoons. Transfer reduction to bowl for using in the pan sauce later on.

Done