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Red Wine Reduction Sauce Recipe

French · Condiment · 30 min total

A rich, velvety sauce made by reducing red wine with aromatics, perfect for steak, lamb, or roasted meats.

Ingredients

• 1 cup dry red wine (e.g., Cabernet Sauvignon or Merlot)
• 1 cup beef broth or stock
• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 1 sprig fresh thyme
• 1 bay leaf
• 1 teaspoon tomato paste
• Salt and freshly ground black pepper to taste

Instructions

1. In a medium saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallot and cook, stirring, until softened, about 2 minutes.
2. Add the tomato paste and cook, stirring, for 1 minute.
3. Pour in the red wine, increase heat to high, and bring to a boil. Cook until reduced by half, about 5-7 minutes.
4. Add the beef broth, thyme sprig, and bay leaf. Bring to a boil, then reduce heat to medium-low and simmer until the sauce is reduced by half again, about 15-20 minutes, stirring occasionally.
5. Remove from heat. Discard the thyme sprig and bay leaf. Whisk in the remaining 1 tablespoon butter until melted and smooth. Season with salt and pepper to taste. Serve warm.

Tips

• For a deeper flavor, use a full-bodied red wine.
• The sauce can be made ahead and reheated gently; add a splash of water if too thick.
• Strain the sauce through a fine-mesh sieve for a silky texture.

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