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Red Wine Reduction

Delectable Red Wine Reduction Sauce Recipes to Wow Your Guests

Making red wine reduction sauce is very easy. All you need is a bottle of good quality wine and the perfect recipe to get you started. Given in this article are 3 recipes that are easy to follow.
Rimlee Bhuyan
Last Updated: Mar 6, 2018
chicken recipes
To make a good red wine reduction, you need to get hold of a very good red wine. Don't use a cheap bottle of wine as the sauce will not taste good. There are many variations of this simple sauce and here we are going to discuss some recipes for making red wine reduction sauce.
# 1
  • Red wine, 2 cups
  • Red onion, 1 (finely diced)
  • Thyme, 3 sprigs
  • Chicken stock, 1 cup (sodium-free)
  • Garlic, 2 cloves (minced)
  • Butter, 3 tbsp. (chilled, unsalted, and cut into small pieces)
  • Celery, 1 stalk (diced)
  • Small carrot, 1 (cubed)
  • Bay leaf, 1
  • Salt, ¼ tsp.
  • Black pepper, ⅛ tsp. (freshly ground)
  • Grape seed oil, 1 tbsp.
In a medium saucepan, heat the grape seed oil and add the diced onions. Cook them over a low flame until the onions are translucent. Add the diced celery and carrots and cook them until they are soft and cooked through. Then, add the thyme sprigs, minced garlic, bay leaf, salt, and black pepper. Next, add red wine and chicken stock and simmer over a low flame for about 30-40 minutes until the liquid is reduced. Strain the liquid through a cheesecloth and discard all solids. Add small cubes of butter one at a time, stirring all the while until the sauce becomes glossy. After adding all the butter, the sauce should be smooth and have a good consistency and glaze. Check seasonings and add more salt and pepper if required. This is a good sauce for steak.
# 2
  • Chicken stock, 2 cups
  • Dry red wine, 1 cup
  • Red onion, 1 (finely diced)
  • Tomato paste, 3 tbsp.
  • Butter, 4 tbsp. (chilled and unsalted)
  • Thyme, 2 sprigs
  • Garlic, 2 cloves (minced)
In a small saucepan heat the chicken stock until the stock reduces to half its original volume. Transfer stock to a bowl and keep warm. Place the saucepan back on the flame and add the dry red wine, minced garlic, diced onion, thyme, and tomato paste. Stir this mixture every 5 minutes and simmer on a low flame until the mixture reduces to ⅓rd of its original quantity. Add the warm and reduced chicken stock to this mixture and simmer for another 15-20 minutes. Strain the mixture and discard all solids. Whisk in the butter 1 tablespoon at a time until you get a shiny and thick sauce. This goes very well with pork tenderloin or lamb chops.
# 3
  • Dry red wine, 1 cup
  • Balsamic vinegar, ¼ cup
  • Red onions, 2 (finely diced)
  • Veal demiglaze, 1 tbsp.
  • Butter, 2 tbsp.
In a small saucepan, melt the butter and add the chopped onions. Cook the onions until they are translucent but not golden brown in color. Add the balsamic vinegar and cook for 2-3 minutes. Next add the dry red wine and allow the wine to simmer over a low flame. When the sauce is reduced to half, add the veal demiglaze and stir until the sauce is a little shiny.