red wine reduction sauce
Preparation Difficulty
45 minutes ★✩✩✩✩

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


  1. 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.
  2. 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.
  3. 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.
  4. Stir the butter into the mixture until it melts, 1 teaspoon at a time.
  5. 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!