What should I put in my reduction sauce?

[Robb]

Yep-ah-doo, it's that time again. I'm marinating london broil, and I'm gonna do a little sauce with it. I'm thinking just shallots in butter, add some wine, reduce, add some broth, reduce.

But that's boring. Anyone want to improve this little number?

[TioDiego]

1. Demi Glace

[nothingshocksmeanymore]

2. Add an uncut chili pepper or hearts of celery

each has it's own distinct flavor....unlessyou have access to some dried morel mushrooms you can reconstitute and chop up.

[nothingshocksmeanymore]

8. Actually a bit of powderized baker's choclate is GREAT in a redwine

meatsauce as well....

[Robb]

10. Oooh!

I actualy DO have some dried morels!!

Don't know why I didn't think of that... ;)

[curlyred]

3. thyme

fresh, of course.

[wryter2000]

4. Capers?

Brandy instead of wine?

:shrug:

[wryter2000]

5. Sauteed mushrooms? eom

:)

[rucky]

6. Tequila...

Red chile...cumin...oregano...lime juice...garlic

just a thought

[TlalocW]

7. Ketchup, cinnamon, garlic powder, and your favorite soda

Mix to taste. A&W Root Beer gives it a lot of bite.

TlalocW

[SOteric]

9. Carmelise the shallots

then deglaze the pan with a cognac, or Amontillado or some other fino sherry. Skip the wine, add the broth, some ground green peppercorns, a dash of real dijon mustard; reduce. Add a bit more broth, reduce again until demi-sec and then whisk in some butter just to mount the sauce. - Salt only after you've finished your reduction.

[Robb]

13. Actually did that

...or basically that, pretty recently, with a sherry. Tossed in some brined green peppercorns by mistake, thinking they were capers and not looking at the jar.

I mean, who the hell has brined green peppercorns in their fridge? :)

[SOteric]

16. Uhmm... me.

And you really need to mash those things up with the side of your knife before you toss 'em into a dish.

[On the Road]

18. I Have a Jar of Those Green Peppercorns,

and you do NOT want to mix them up with capers. Quite a shock!

[Karen01]

11. How about ...

some mustard? Dijon or the grainy kind... Preferably FRENCH Dijon mustard! lol!

Karen in Kentucky...

[GumboYaYa]

12. For London broil, I would take the reduction sauce you

are making and add Gorganzolla or Bleu Cheese and top with toasted nuts (pecans or walnuts).

Mmmm,I am hungry now and it hurts to read this.

[nothingshocksmeanymore]

14. You bastards are making me hungry!

:hi:

[Robb]

15. You have no idea

I've got this great plan involving asparagus, edam cheese, and walnuts... but I shan't elaborate.

...Mostly because I just have those three ingredients, and I've yet to decide where they're gonna figure into the evening.

[trof]

17. rosemary?

I like rosemary in everything but ice cream.
Might overpower the shallots, not sure.