Red Wine Mayonnaise

A Christmas tradition with my family is beef tenderloin on Christmas night. With baked potatoes, sauteed mushrooms and a glass (or three) of good Cabernet Franc, it's a perfect ending to the hectic holiday season.

The great news is that there are always leftovers. And I confess to being a fan of cold rare roast beef. Sliced thinly (but not too), it's great on a piece of good-quality bread with a little spinach or romaine lettuce. usually, my condiment of choice is a little horseradish-laced sour cream. This year though, I'm branching out and slathering the bread with this yumminess.

I found this recipe earlier this year and used it for our Halloween party. I topped lightly toasted baguette slices with a dollop of this red wine mayo and a sliver of Central Market's honey flank steak. Dee-lish.

Red-Wine Mayonnaise
Makes about 1/2 cup.

3 cups good red wine (leftover is fine)
Bouquet garni (bay leaf and sprigs of sage, thyme and parsley wrapped in a small square of cheesecloth)
1/2 teaspoon black peppercorns
5 juniper berries
1/2 cup mayonnaise.

Place the wine, bouquet garni, peppercorns and juniper berries in a small saucepan. Reduce over medium-high heat until approximately two tablespoons of wine remain. (Watch carefully at end of process to make sure wine does not burn.)

Strain through a fine sieve. (Make sure and squeeze liquid out of cheesecloth.) Set aside to cool.

Stir the wine reduction into the mayonnaise.