Ginger 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, thyme, and a bay leaf build a fragrant base before a generous pour of dry red wine takes center stage, simmering down into something syrupy and concentrated. A touch of tomato paste and good beef stock deepen the flavor even further, and finishing with cold butter whisked in off the heat gives the sauce that signature silky sheen. Many store-bought sauces and spice blends sneak in unexpected ingredients, so making this from scratch means you know exactly what's in the pan. The technique here is straightforward — reduce, strain, mount with butter — and the payoff is enormous. Spoon it over seared beef, roasted lamb, or even a thick-cut pork chop and watch it disappear.
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!