Hazelnut 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 chicken feel like a restaurant-worthy meal. Shallot, garlic, fresh thyme, and a bay leaf build a fragrant base before a generous pour of dry red wine goes in and slowly concentrates into something syrupy and complex. A spoonful of tomato paste deepens the color and adds just enough body before the beef stock joins the pan for a second reduction that brings everything into balance. The finishing touch — cold butter whisked in off the heat, one cube at a time — gives the sauce that signature glossy sheen and silky coating texture that makes it cling beautifully to whatever it's served alongside. Every ingredient here is straightforward pantry and produce-section stuff, so there's no need to scan labels or worry about unexpected nut-based additives sneaking into your sauce. The technique is patient but genuinely approachable: reduce, strain, mount with butter, and serve immediately for the best results.
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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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