Easy & Delicious Red Wine Reduction Sauce Recipe
So, it's date night.. and you want to wow your date with something delicious and "fancy" without it being too difficult or too much work to prepare. Enter our recipe for red wine reduction sauce. This easy to prepare sauce takes just a few minutes to prepare and is absolutely delicious!
What You Will Need:
1 cup of your favorite dry red wine (Cabernet, Merlot, Zinfandel, Syrah)
1 Large Shallot, Diced Medium to Fine
2 Sprigs of Fresh Thyme
Fresh Ground Black Pepper
1 Tablespoon Organic Tomato Paste
2 Cups Low Sodium Chicken Stock or Low Sodium Chicken Bone Broth
1 & 3/4 Tablespoons Unsalted Butter, cubed
Skillet (Do not use non-stick!)
Let's Get Cooking!
In a small saucepan, bring the chicken stock to a boil over medium-high heat. Continue to boil for approximately 15-20 minutes until the stock reduces by 3/4ths, or to about 1/2 cup. Remove from heat and cover to keep warm.
Over medium-high heat, add diced shallots, tomato paste, and the red wine. Whisk together and cook for approximately 10 minutes whisking often until the mixture has reduced to approximately 1/3 of a cup. Add the reduced chicken stock into the skillet, and bring to a boil over medium-high heat. Cook for an additional 8-10 minutes or until the entire mixture reduces to approximately 2/3 of a cup. Remove from the heat, add in a cube of cold butter, one at a time and whisk briskly until each cube melts, and all of the butter is incorporated. Season with kosher salt and a good amount of fresh ground black pepper to taste. Serve the sauce hot spooned over your favorite meats such as steaks, chicken, or pork tenderloin.
Variations On This Recipe:
If you want to really enhance the depth of flavor, you can turn this sauce into a pan sauce for steak by searing your steaks in a cast iron pan (in place of the skillet). After searing, remove the steaks from the pan, and cover with foil to keep warm. While your steaks are resting, add the stock to the hot pan and scrape all of the loosened brown bits, (this process is called de-glazing) then continue making the recipe as directed using the cast iron pan in lieu of the saucepan.
For an Asian twist, toss in a 2 inch slice of peeled ginger, cut approximately 1/4" thick, and a star anise to the chicken stock. This will add some nice notes of spice and depth of flavor.
If your serving this sauce with chicken, toss in a handful of pomegranate seeds approximately 2 minutes before whisking in the butter... Pomegranate red wine chicken for a little Med flare!
However you choose to prepare this sauce, keep this recipe in your toolkit of go to quick and easy recipes that can easily be adapted to virtually any style of cuisine that you happen to be preparing.
From our kitchen to yours,
Check Out Some Of Our Other Recipes from the AWG Private Chefs Certified Master Chefs!
About the Author:
Certified Master Chef Sean Andrade is Executive Chef/Owner of AWG Private Chefs, named the #1 Private Chef company in California. Chef Sean has worked in the restaurant and hospitality industries worldwide for more than 25 years. His company AWG Private Chefs offers highly custom tailored, private chef dining experiences, select location meal delivery, and event catering in over 30 countries around the globe.