Chestnut 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, garlic, fresh thyme, and a bay leaf build an aromatic base before a generous pour of dry red wine goes in and slowly concentrates into something syrupy and intense. A spoonful of tomato paste and a full cup and a half of beef stock deepen the flavor even further, giving the finished sauce real body and complexity. The final step — whisking in cold butter one cube at a time off the heat — is what creates that signature glossy, velvety finish that clings beautifully to whatever it touches. For anyone navigating tree nut concerns, this sauce is naturally free of any such ingredients from start to finish, with no hidden additions to worry about. Every component here is straightforward and easy to source, so you can focus entirely on technique and flavor. Strain it, season it, and pour it over your protein of choice while it's still warm and shining.
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!