Red Wine Reduction Sauce

A red wine reduction sauce is the end result of cooking down red wine and other flavorings, like garlic, a sprig of fresh thyme, and shallots, until the mixture is thick and almost syrupy, similar to the consistency of aged balsamic vinegar.

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Step 1

Heat the olive oil in a small saucepan over medium heat. Add the minced shallot and cook for 2 minutes. Then add the garlic and cook for an additional 2 minutes.

Step 2

Add the red wine and turn the heat up to medium-high heat or high heat and bring the mixture to a boil. Boil the mixture until it reduces to ⅓ of its original volume, about 5–7 minutes, but keep an eye on it to avoid any burning.

Step 3

After the wine reduces, add the beef stock, sprigs of thyme, and rosemary. Keep the mixture at a boil and continue to reduce it until the sauce is thick and syrup-like, about 5–7 minutes.

Step 4

Turn the heat down to low heat and whisk in the 2 tablespoons of butter. Make sure the butter is at room temperature before you add it, as cold butter could cause the hot sauce to separate or break.

Step 5

Strain the sauce to remove the bits of garlic, shallot, and herbs.

Step 6

Taste the sauce to adjust the seasoning at this point and add salt and pepper to taste.

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