Carrageenan Free Classic Red Wine Reduction
A glossy, deeply savory red wine reduction is one of those sauces that makes a simple steak or roasted meat feel genuinely restaurant-worthy. This version builds its flavor the old-fashioned way — shallot, garlic, fresh thyme, and a bay leaf bloom in butter before a generous pour of dry red wine goes in and slowly concentrates into something syrupy and intense. Beef stock and a touch of tomato paste deepen the body even further, and a final whisk of cold butter gives the finished sauce that signature glossy, velvety coat. Many store-bought demi-glace and sauce products sneak in stabilizers and thickeners that can be hard to track down on a label, so making this from scratch means you know exactly what's in the pan. The technique here — reducing in stages, straining out the solids, then mounting with butter off the heat — is what creates that clean, refined texture without any additives at all. It's a sauce worth mastering, and once you do, you'll find yourself reaching for it every time something on the plate needs a little elegance.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 tbsp unsalted butter
- 1 medium shallot, finely minced
- 2 cloves garlic, smashed
- 1 sprig fresh thyme
- 1 bay leaf
- 1 ½ cups dry red wine (such as cabernet sauvignon or côtes du rhône)
- 1 ½ cups beef stock
- 1 tsp tomato paste
- salt and pepper, to taste
Instructions
- 1
Melt 1 tbsp butter in a medium saucepan over medium heat until the foam subsides. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the garlic and cook until fragrant, about 1 minute.
- 2
Add the thyme sprig, bay leaf, and red wine. Increase the heat to medium-high and bring to a boil, then reduce to a steady simmer. Cook until the wine has reduced by about two-thirds and the liquid is syrupy and concentrated, 12–15 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!