Red Wine Reduction Sauce

Red Wine Reduction Sauce is a classic French culinary preparation, often called a 'reduction sauce' or 'sauce au vin rouge.' It is made by simmering red wine with aromatics like shallots, herbs, and bone broth until it thickens into a rich, glossy sauce. It is a staple in French cuisine and is widely used in Western cooking to accompany meats like steak, lamb, and game.

🍳 View the full Red Wine Reduction Sauce recipe →

🍽️ Nutrition at a glance

This sauce is typically low in carbohydrates and protein but can be moderate in fat, depending on whether butter or cream is added for finishing. Its key nutrients come from the wine's antioxidants and the minerals in the broth, with a rough calorie ballpark of 50-100 calories per serving.

Nutrition breakdown

Calories	30 kcal
Protein	0.2 g
Carbs	4.5 g
Fat	0.8 g
Fiber	0.1 g
Sugar	3.2 g
Sodium	180 mg
Potassium	95 mg
Iron	0.4 mg
Vitamin B6	0.03 mg
Niacin (B3)	0.3 mg
Riboflavin (B2)	0.02 mg
Copper	0.05 mg
Manganese	0.1 mg
Phosphorus	15 mg

Per 1/4 cup (60 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it represents the French technique of 'reducing' liquids to concentrate flavors, a fundamental skill in classical cooking. Nutritionally, the alcohol in the wine largely cooks off during the long simmer, leaving behind complex flavors and some beneficial polyphenols from the grape skins.