Red Wine Reduction


A red wine reduction is a classic sauce that can be used in a variety of dishes. It is made by reducing (or boiling down) red wine, which concentrates the flavors and results in a thick, rich sauce.


– 1 bottle (750 ml) red wine
– 1 cup (250 ml) chicken or beef stock
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 bay leaf
– 1 sprig thyme
– Salt and pepper to taste


1. In a large saucepan, combine the red wine, chicken or beef stock, onion, garlic, bay leaf, and thyme.

2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 30 minutes.

3. Season with salt and pepper to taste.

4. Remove the bay leaf and thyme before serving.

Potential Changes & Improvements

– You could add a tablespoon of butter to the saucepan for a richer flavor.
– If you want a smoother sauce, you could strain it through a fine mesh sieve before serving.
– For a sweeter sauce, add a tablespoon or two of sugar.

What Other Foods It Works Well With

Red wine reduction is a versatile sauce that can be used with many different dishes. Try it with beef, chicken, pork, or fish. It is also delicious with vegetables such as mushrooms, carrots, or green beans.

Common Mistakes

– Adding too much wine: If you add too much wine, the sauce will take longer to reduce and will be too thin.
– Not simmering long enough: If you don’t simmer the sauce long enough, it will be too watery and won’t have a concentrated flavor.

Nutritional Information

– Calories: 107
– Fat: 0.5 g
– Carbohydrates: 9.3 g
– Protein: 1.1 g
– Sodium: 4 mg


– Wine

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