Description

This Red Wine Reduction Sauce is a culinary delight, bringing together butter, shallots, and red wine for an irresistible flavor. Simple to prepare, it’s the perfect complement to elevate your meals, whether you’re aiming for a sophisticated dinner or a cozy night in. Homemade greatness awaits you!

Ingredients

Scale

3 tbsp unsalted butter, room temperature, divided
1 shallot, finely minced
1 clove garlic, minced
1 cup dry red wine (cabernet sauvignon, pinot noir, or merlot)
2 sprigs fresh thyme
1 dried bay leaf
½ tsp granulated sugar
1 cup beef stock
¼ tsp coarse salt
a few turns of freshly ground black pepper

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Instructions

In the same medium saucepan used for cooking your steak, melt 1 tablespoon of butter over medium heat.
Add the minced shallot and sauté until softened and translucent; ensure it doesn't brown.
Add the garlic and cook until fragrant for about 20 seconds.
Pour in the red wine, then include the thyme, bay leaf, and sugar.
Bring the mixture to a boil, then reduce to a gentle simmer, stirring occasionally for about 8-10 minutes until reduced by half.
Add the beef stock and continue to simmer until the sauce reduces further by half and thickens, approximately another 10-15 minutes.
Strain the solids through a fine mesh sieve over a bowl and return the liquid to the pan.
Turn off the heat and whisk in the remaining 2 tablespoons of butter until fully incorporated for a silky finish.
Season with salt and pepper, then serve.

Notes

For a deeper flavor, use quality dry red wine.
Feel free to try different herbs for a unique twist.
Pair this sauce with steak or roasted vegetables for a delicious meal.

Nutrition

Serving Size: 2 tablespoons
Calories: 65
Sugar: 1g
Sodium: 200mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg