Tree Nut Free Classic Red Wine Reduction
Rich, glossy, and deeply savory, this classic red wine reduction is the kind of sauce that makes a simple steak or roasted chicken feel like a restaurant-worthy meal. Built on a base of dry red wine, beef stock, and aromatics like shallot, garlic, thyme, and bay leaf, it develops incredible depth through patient simmering and careful reduction. A touch of tomato paste adds body and a subtle earthiness that rounds out the wine's natural acidity. The finishing move — whisking in cold butter one cube at a time off the heat — creates that signature glossy, velvety texture that clings beautifully to whatever it's served over. For anyone navigating tree nut allergies, this is the kind of elegant sauce that can feel off-limits at restaurants where shared equipment and mystery ingredients are a real concern, but every single component here is straightforward and easy to verify. Straining out the solids at the end gives you a refined, restaurant-style result with very little fuss. Make it once and it'll become your go-to for turning weeknight dinners into something genuinely special.
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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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