Basic Red Wine Reduction Sauce


Basic Red Wine Reduction Sauce

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5 from 1 review


  • olive oil, for coating the pan
  • 1/4 cup shallots, minced
  • 1/2 cup red wine
  • 1/2 cup beef stock
  • 2 tablespoons butter
  • 1 tablespoon rosemary, chopped (optional)
  • Salt and pepper to taste


  1. In a saute pan, over medium high heat, add enough olive oil to coat the pan.
  2. Add the shallots and cook until translucent.
  3. Add the red wine and the stock and reduce by half.*
  4. Add the butter and chopped rosemary.


*if you would like a smoother sauce you can strain the shallots out at this point then return to the pan and add the butter and rosemary.


This Post Has 4 Comments

  1. Gary Lucas

    Terrible instruction. The most important part of doing a wine reduction is how long to heat the wine. On other recipes, I have seen as short as 3 min and as long as 30 minutes with many times in between. What should it be? There is a big difference between 3 and 30 minutes.

    1. trishO

      There are a lot of factors to consider when doing a reduction sauce like this one. Reducing by half will take different amounts of time depending on your range (gas or electric). For us at high altitude in Fort Collins, CO. it takes about 10 minutes to reduce this sauce by half at medium heat on a gas range.

      1. Danny

        You just need to manage your reduction and control the heat. You control how fast or slow it reduces so the time is up to you. Just feel it out and constantly check the consistency. The thing about cooking is the time will always vary so you can’t stick hard to a time.

  2. Randal

    This recipe lead me to cook the best sauce (to pair with my steak) I’ve ever tasted. Would highly recommend

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