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Red wine reduction sauce

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Sauces and Gravies
Cuisine: French
Servings: 2


  • 2 cups Strong Beef Stock
  • 1 cup Fruity red wine like Pinot Noir
  • 3/4 cup Sliced shallot
  • 1 tbls Tomato puree
  • 1 tsp Garlic Powder
  • 1 tsp Corn starch
  • 2 tbls Cold butter


  • Boil beed stock until reduced to 1 cup with shallots and garlic powder
  • Add red wine and tomato puree and reduce by half again
  • Strain out solids
  • Add corn starch slurry bring to boil
  • Reduce to simmer and add butter until melted