Citric Acid Free Classic Red Wine Reduction
Rich, glossy, and deeply savory, this red wine reduction is the kind of sauce that makes a simple steak or roasted meat feel like a restaurant-worthy plate. For anyone navigating citric acid sensitivities, classic pan sauces and store-bought gravies can be a minefield — preservatives, flavor enhancers, and acidic additives sneak into nearly every bottle on the shelf. This one is built entirely from whole, straightforward ingredients: shallot, garlic, thyme, bay leaf, dry red wine, beef stock, a touch of tomato paste, and butter. Nothing hidden, nothing processed. The technique is patient but not complicated — the wine reduces down to a syrupy concentrate, the stock deepens everything further, and cold butter whisked in at the end gives the sauce that signature glossy, velvety finish. Straining out the solids leaves you with something impossibly smooth and elegant. It's the kind of foundational sauce worth learning by heart, and once you do, you'll reach for it constantly.
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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.
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