How to Make Red Wine Reduction

Learn how to make a Red Wine Reduction pan sauce with our step-by-step guide.

Red Wine Reduction Recipe

Photo: Randy Mayor

Red Wine Reduction

A red wine reduction sounds impressive, but it isn't as difficult as you might think. You can turn this into a pan sauce for steak by removing the cooked steak from the pan, adding the stock to the pan and scraping to loosen browned bits, then proceeding with the recipe as follows. The deglazed bits add wonderful depth of flavor to the sauce.

View Recipe: Red Wine Reduction

Reduce stock in Saucepan

Photo: Randy Mayor

Step 1

Reduce 2 cups chicken stock to 1/2 cup in a small saucepan. We suggest starting with homemade Roasted Chicken Stock, but in a pinch, you can substitute purchased fat-free, lower sodium chicken broth for the homemade and omit the salt. Place stock in a bowl and keep warm.

Combine Wine and Shallots

Photo: Randy Mayor

Step 2

Combine 1 cup fruity dry red wine, shallots, tomato paste, and thyme in a pan over medium-high heat. Bring to a boil. Cook until reduced to to 1/3 cup. Stir in reduced stock. Return mixture to a boil. Cook until reduced to 2/3 cup.


Strain Wine-Stock Mixture

Photo: Randy Mayor

Step 3

Strain the wine-stock mixture through a sieve over a bowl; discard solids.

Whisk Butter into Sauce

Photo: Randy Mayor

Step 4

Whisk in 5 teaspoons butter, 1 teaspoon at a time, stirring until butter melts. The butter enriches the sauce and slightly thickens it.

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