This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/mo_exe on 2023-09-10 12:40:11.

I have attempted to make a redwine sauce 5 times this year and only 1 didn’t break… I reduced about a glass of red wine by half, then added some chicken stock, and let it simmer on low heat for about 20 minutes. Then I added some knobs of cold butter and whisked it on very low heat. I have watched many videos and read some articles on the topic, but it still doesn’t work…

Maybe I’m using too much/not enough butter? Is there a recommended ratio?

Or could the heat be too low at the end? I know the problem is usually too much heat, but can too little also stand in the way of emulsification?

Or maybe I’m not reducing the liquid enough before adding the butter?