Cashew Free Classic Red Wine Reduction
Rich, glossy, and deeply savory, this red wine reduction is the kind of sauce that transforms a simple weeknight steak into something that feels genuinely restaurant-worthy. Shallot and garlic build a fragrant base, while a generous pour of dry red wine slowly concentrates into something syrupy and complex before beef stock deepens it further. A spoonful of tomato paste adds just enough body and color to round everything out. The finishing touch — cold butter whisked in off the heat, one cube at a time — gives the sauce that silky, light-coating consistency that clings beautifully to whatever it's spooned over. Tree nut concerns are completely off the table here, since every ingredient is a straightforward pantry or butcher-counter staple with no hidden blends or nut-based thickeners to worry about. Straining the sauce through a fine-mesh sieve at the end ensures a perfectly smooth, elegant result that looks as impressive as it tastes. Keep it warm and serve it immediately for maximum gloss and flavor.
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!