Red Wine and Balsamic Sauce

Red Wine and Balsamic Sauce

The sauce can be made several days ahead. Refrigerate for 4-5 days or freeze if keeping for longer.

Photography by Aaron McLean
From issue #27
Aug. 26, 2015
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get 12 months of unlimited, online recipe access for$15

Subscribe