Macadamia Free Classic Red Wine Reduction
There is something deeply satisfying about a glossy, restaurant-quality pan sauce made entirely from scratch on your own stovetop. This reduction builds its rich, velvety body from dry red wine, beef stock, and a few aromatics — shallot, garlic, thyme, and a bay leaf — before finishing with cold butter whisked in one cube at a time for that signature silky sheen. The tomato paste adds just enough depth to round out the wine's acidity without overpowering the savory backbone of the stock. Because every ingredient here is straightforward and whole, there's no need to scan labels or second-guess what's hiding in a store-bought sauce packet. The technique of reducing in two stages — first the wine, then the stock — is what separates a truly concentrated, complex sauce from something thin and one-dimensional. Strain it, season it, and pour it over a seared steak or roasted vegetables and it will look and taste like you spent the evening in a professional kitchen.
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!