Peanut 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 meal. Shallots, 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 rounds out the acidity, while good beef stock adds body and a long, satisfying finish. The whole thing gets strained smooth, then finished with cold butter whisked in piece by piece — that's the step that gives the sauce its signature glossy sheen and silky texture. For anyone navigating nut allergies, this is a sauce you can make with total confidence: every ingredient is straightforward, and there's nothing here that typically carries cross-contamination risk the way packaged sauces or spice blends sometimes do. It's a classic French technique that's genuinely approachable, and once you've made it from scratch, reaching for a jarred version will feel like a step backward.
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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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