Red Wine Reduction is a rich, deeply flavored sauce made by simmering red wine with aromatics and stock until thick and glossy, perfect for enhancing steak, lamb, or roasted meats.

Equipment Required

• Medium saucepan
• Wooden spoon or silicone spatula
• Whisk
• Measuring cups and spoons
• Knife and cutting board

Ingredient

• 1 cup red wine (dry, such as Cabernet Sauvignon or Merlot)
• 1 cup beef or veal stock
• 1 small shallot, finely minced
• 1 clove garlic, minced
• 1 teaspoon fresh thyme (or ½ tsp dried)
• 1 tablespoon cold unsalted butter
• 1 teaspoon olive oil
• Salt and freshly ground black pepper, to taste

Method

1. Heat olive oil in the medium saucepan over medium heat. Add shallot and garlic, cooking until softened and fragrant (about 2–3 minutes).
2. Pour in the red wine and bring to a gentle boil. Let it reduce by about half, stirring occasionally (approximately 10–12 minutes).
3. Stir in the stock and thyme. Simmer until the sauce thickens and coats the back of a spoon (about 8–10 minutes).
4. Remove from heat and whisk in the cold butter to give the sauce a glossy, velvety texture.
5. Taste and adjust with salt and pepper. Drizzle over steaks, lamb chops, or roasted meats.

Recipe Source

Flavour Dishes