Red Wine Reduction Sauce

Red Wine Reduction Sauce

Here's a straightforward yet delectable red wine reduction sauce. Inspired by a similar sauce from one of my favorite steak houses, I was determined to master it myself—it's absolutely delicious! You must give it a try.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Condiment
Cuisine world cuisine
Servings 4
Calories 152 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 1 cup pinot noir wine
  • 1 cup beef broth
  • 1 tablespoon butter
  • 1 tablespoon Italian seasoning
  • 1 pinch salt to taste (Optional)

Instructions
 

  • Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
  • Add wine into the saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
  • Stir in beef broth. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes.
  • Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

Notes

  • Any dry red wine will work, but I use Pinot Noir.
 

Nutrition

Calories: 152kcalCarbohydrates: 4gProtein: 1gFat: 10gSaturated Fat: 3gCholesterol: 8mgSodium: 222mgPotassium: 168mgFiber: 1gSugar: 1gVitamin C: 2mgCalcium: 32mgIron: 1mg
Keyword Red Wine Reduction Sauce
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French Recipes

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