Xanthan Gum 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. Many store-bought sauces and gravies rely on thickeners and stabilizers to achieve that silky, coating texture — but this one gets there entirely through reduction and a classic butter-mounting technique. As the wine and beef stock simmer down, the natural sugars and proteins concentrate into something intensely flavorful, and the cold butter whisked in at the end creates a luscious, emulsified finish with no additives needed. Shallot, garlic, thyme, and a bay leaf build a fragrant aromatic base, while a touch of tomato paste adds depth and color without overwhelming the wine. The result is a sauce that coats the back of a spoon beautifully — proof that patience and good ingredients do all the work. It's an elegant, clean-label approach that anyone avoiding gums and stabilizers can feel completely confident about.
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!