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Red Wine Reduction Sauce with shallots, spooned over sliced roast meat and roasted potatoes.

Red Wine Reduction Sauce

Elegant woman with purple headscarf looking out window, soft natural light, stylish accessories, indoor portrait.Amalena Caldwell
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Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Course sauce
Cuisine French
Servings 4 servings
Calories 125 kcal

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1/2 cup finely chopped shallots
  • 1 cup dry red wine
  • 1 cup beef broth
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • Melt the butter in a medium saucepan over medium heat.
  • Add the shallots and sauté until they are translucent and slightly golden, about 3-4 minutes.
    Sautéing finely chopped shallots in a pan with melted butter for red wine reduction sauce.
  • Pour in the red wine and increase the heat to bring to a boil. Allow the wine to reduce by half, which should take about 5-7 minutes.
    Reducing red wine and shallots in a saucepan for Red Wine Reduction Sauce.
  • Add the beef broth and continue to simmer the mixture until it reduces by half again, about 5 minutes more.
    Simmering the red wine reduction sauce in a saucepan, stirring with a wooden spoon.
  • Season the sauce with salt and pepper to taste. For a smoother sauce, you can strain it through a fine mesh sieve before serving.
    Seasoning the Red Wine Reduction Sauce with freshly ground black pepper.

Nutrition

Calories: 125kcalCarbohydrates: 7gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 228mgFiber: 1g
Keyword Red Wine Reduction Sauce
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