Basic Red Wine Reduction Sauce


Basic Red Wine Reduction Sauce

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5 from 3 reviews


  • 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 13 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

    1. Melinda

      Mine keeps coming out watery what am I doing wrong?

      1. trishO

        You can continue cooking down the sauce until it reaches the consistency you like. Usually that is reducing it by 50% from the original volume, but if you want it more syrupy, you will want to continue to cook it and take it off when it’s how you like it. Be careful not to go too far and burn it!

  3. Ned

    Recipe doesn’t provide a yield. Cups, servings…nothing.

    1. trishO

      You’ll be adding 1/2 cup of stock and 1/2 cup of wine and then reducing by half, so the yield is about 1/2 a cup. However, sometimes you might want it thicker or thinner and so the yield will be more or less than 1/2 a cup.

  4. Brooklyn

    To help your sauce not break make sure you take the reduction off the heat then add your butter

    1. trishO

      Thumbs up to this advice!

  5. Cheryl

    Years ago my husband and I went on vacation to Kingston Ontario Canada and went to this wonderful restaurant a block away from the water. We had a delicious Filet with a “thick” Red Wine Reduction Sauce! We have not been able to duplicate it, though we have tried numerous times! Does anyone know how to make this type of sauce. Thank You!😊

    1. trishO

      Seeing that it was in Canada, and even more so Kingston Ontario, and that area is heavily influenced by the French, our gut feeling would be that it is either Sauce Bordelaise or something based on the idea of it.

      Questions that might help narrow it down:
      How nice (classic) of a restaurant was it?
      Was it a trendy palace or more “old school”?
      How sweet was the sauce?
      Did the sauce have a heavy meaty taste, or was it more herbal?

  6. ChefLaffy

    If you understand recipe breakdown and ingredient theory this is a good recipe.

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