Oats 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. Shallot, garlic, 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 complex. A touch of tomato paste deepens the color and rounds out the flavor, while beef stock adds body and a long, satisfying finish. The whole thing gets strained smooth and finished with cold butter whisked in piece by piece — that's the move that gives it that glossy, velvety texture you see in fine dining sauces. For anyone avoiding oats, this recipe is naturally a worry-free choice since every ingredient here is straightforwardly grain-free, with no thickeners, fillers, or hidden starches involved. The reduction does all the work on its own, relying purely on time and technique to build its incredible body. Make a batch and you'll want to drizzle it over everything.
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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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