Red Wine Reduction Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 cup dry red wine (Cabernet Sauvignon or Merlot)

1 cup beef or veal stock

2 tbsp unsalted butter

2 tsp finely minced shallots

1 sprig fresh thyme (or 1/4 tsp dried thyme)

1 bay leaf

1/2 tsp sugar (optional, to balance acidity)

Salt & freshly ground black pepper, to taste

 

Instructions:

1. Sauté shallots
In a saucepan over medium heat, melt 1 tablespoon of butter. Add the minced shallots and cook until soft and translucent (about 2–3 minutes), not browned.

2. Deglaze with wine
Pour in the red wine, then add the thyme, bay leaf, and sugar (if using). Bring to a gentle boil and let it simmer until reduced by half (about 10–15 minutes).

3. Add stock
Add the beef or veal stock and continue simmering until the sauce reduces again by half and slightly thickens (another 10–15 minutes).

4. Strain & finish
Strain out the solids (shallots, thyme, bay leaf) using a fine mesh sieve. Return the liquid to the pan.

5. Whisk in butter
Turn off the heat and whisk in the remaining 1 tablespoon of butter for a silky finish. Season to taste with salt and black pepper.