Appropriate for 4 servings
- 1 cup red wine
- 2 cups roasted chicken stock
- 1/3 cup chopped shallots
- 1 thyme sprig
- 1 tablespoon tomato paste
- 5 teaspoons butter
- A bit salt
- A bit grounded black pepper
- Put the roasted chicken stock in a small saucepan, over medium to high heat until it boils. Cook for about 20 minutes, until the stock, is reduced to half a cup, put it in a bowl and keep it warm.
- Put the wine with the shallots, thyme and tomato paste in a pan, over medium to high heat, until it boils. Cook for about 8 minutes until the sauce is reduced to 1/3 cup.
- Put the mixture in the stock, stir and put it over heat until it boils. Cook for about 7 minutes until it reduces to 2/3 cup. Strain over a bowl through a sieve and discard the solids.
- Stir the butter into the mixture until it melts, 1 teaspoon at a time.
- Throw in the salt and pepper, stir and it is ready to serve.
The red wine reduction sauce is actually a sauce that is made with the addition of red wine and it pairs with meat. It may accompany a roast beef, a grilled steak or a fillet mignon and it is easy to make. Fruity dry red wines such as Barbera and Zinfandel, are used for the sauce.
Want to give a look at this great Red Wine Reduction Sauce recipe? I can assure you that you won’t regret it!