- 1/2 cup leftover red wine
- Fine sea salt
- 1 cup extra-virgin olive oil
- In a medium casserole, bring the wine to a boil over high heat. Boil until reduced by half, 3 to 4 minutes. Set aside to cool thoroughly.
- Combine the reduced wine and salt in a jar. Cover and shake to dissolve the salt. Add the oil and shake to blend. Taste for seasoning.
Contributed By Patricia Wells Photo Published