Red Wine Reduction Sauce

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If you’re a fan of rich and bold flavors, then you must try my Red Wine Reduction Sauce recipe! This easy red wine sauce adds depth and sophistication to any steak dinner, elevating the average to steakhouse quality. Plus, it’s easy to make in less than 10 minutes!

Red Wine Reduction

Whether you’re pan-searing a juicy ribeye or a tender filet mignon, this red wine reduction sauce is just what you need to elevate the meal. It captures those delectable pan drippings and infuses them with the flavors of red wine, garlic, shallots, and fresh herbs, for a heavenly match with steak.

Luscious, velvety red wine sauce has long been a favorite of mine, and whenever I make it, I get asked for the secret. Don’t worry: it’s much easier than you might think, combining simple ingredients with a short cook time. Plus, you can prepare it in the same pan you made your steak in, so you escape having to do more dishes.

Although this is one of the best steak sauces, you can use red wine reduction for more than just steak, too! Try serving red wine sauce with roasted chicken and a side of garlic potatoes, with your favorite Sunday pot roast, or even with grilled lamb.

Best Wines for Red Wine Reduction

Your choice of wine can influence the taste of your red wine sauce, so I recommend choosing one based on the flavors you want to achieve. Here are some options to consider:

• Full-bodied reds, such as Petite Sirah, Syrah, or Duoro. These wines vary in flavor, but many contain notes of cherry, currants, and plum, for a rich and fruity taste.
• Dry red wines, such as Cabernet Sauvignon, Merlot, Carbernet Franc, and Malbec. These wines often contain notes of peppery, warm notes that give the wine a slightly spicy flavor, although some are sweeter.
• Light red wines, such as Pinot Noir, Cinsault, Grenache, Gamay, Zinfandel, or St Laurent. These are light-bodied wines that offer a variety of flavor profiles, but with a lighter mouthfeel than other wines.

To choose the best wine for your red wine sauce, pick your usual favorite or, if you don’t have one, go by the flavor profile described by the bottle and choose based on the taste and feel you want your sauce to have.

Alternatively, you can use beef stock or an alcohol-free red wine, if you prefer to not use alcohol.

Wine Reduction Sauce Ingredients

• Steak pan drippings, or additional butter
• Garlic paste, or fresh minced garlic
• Minced shallots, or red onions
• Red wine of choice, or beef stock
• Balsamic vinegar
• Fresh or dried thyme
• Beef stock
• Fresh parsley leaves
• Butter, unsalted or salted according to taste

Other herbs, such as rosemary, can also be used for flavor, if you wish.

Although you can use butter in place of drippings, red wine reduction sauce is best when made with fresh pan drippings. Those browned bits at the bottom of the pan make all the difference!

You can use pan drippings from whatever meat you’re serving the sauce with; for example, if you’re serving chicken, use chicken drippings. Alternatively, if you’re serving it with chicken, I recommend using chicken stock rather than beef.

Red Wine Reduction Sauce Recipe

1. If preparing a pan-seared steak, reserve 1 Tablespoon of the drippings from the steak in the pan. If not, melt 1 Tablespoon butter in a cast-iron skillet or saucepan over medium heat. Add garlic and shallots, and saute for about 1 minute until tender and fragrant.
   
2. Add red wine, beef stock, balsamic vinegar, and thyme. Raise the temperature to medium-high heat and bring the mixture to a rapid simmer.
   
3. The wine sauce will begin reducing and will thicken gradually in 3-5 minutes.
   
4. If using fresh thyme sprigs, remove them from the sauce. Turn the heat to low and whisk in additional butter. Let the liquid simmer further.
   
5. Add parsley, taste, and add additional salt and pepper if desired. Serve, and enjoy!
   

Red Wine Sauce Tips

• I recommend using a high-quality drinking wine for red wine sauce, rather than a cooking wine.
• Red wine vinegar won’t work as well in this recipe, so use chicken or beef stock if you want to avoid using wine.
• If you don’t have pan drippings, use butter as a replacement for the fat.

Red Wine Reduction Sauce FAQs

Storing Red Wine Sauce

Store leftover red wine reduction in an airtight container in the refrigerator for up to 4 days. Alternatively, you can also freeze it for up to 6 months, as long as the container has at least half an inch of space at the top to account for liquid expansion. Make sure to label with the freezing date.

Reheating Red Wine Reduction

Reheat red wine sauce by adding it to low heat over the stove, slowly bringing it back to temperature and occasionally stirring.

Try my Easy Béarnaise Sauce or Homemade Balsamic Glaze next!

Recipe

Red Wine Reduction

Isabel Laessig

My Red Wine Reduction sauce adds depth and sophistication to any steak dinner, and it's so easy! Ready in 10 minutes!

4 from 1 vote

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Cook ModePrevent your screen from going dark

Cook Time 10 minutes mins

Total Time 10 minutes mins

Course Sauce

Cuisine American

Servings 2 cups

Calories 313 kcal

Ingredients

  

1x2x3x

• 1 Tablespoon drippings from steak or 1 Tablespoon butter, if you have no drippings
• 1 Tablespoon minced garlic or garlic paste
• ¼ cup minced shallots or red onions
• 1 cup red wine your choice, or equal amounts beef stock if not using wine
• 2 Tablespoons balsamic vinegar
• 2 sprigs fresh thyme plus more for garnish
• 1 cup beef stock
• ¼ cup roughly chopped parsley leaves
• 2 Tablespoons butter

Instructions

 

• If preparing a pan-seared steak, reserve 1 Tablespoon of the drippings from the steak in the pan. If not, melt 1 Tablespoon butter in a cast-iron skillet or saucepan over medium heat. Add garlic and shallots, and saute for about 1 minute until tender and fragrant.
  1 Tablespoon drippings from steak, 1 Tablespoon minced garlic, ¼ cup minced shallots
• Add red wine, beef stock, balsamic vinegar, and thyme. Raise the temperature to medium-high heat and bring the mixture to a rapid simmer.
  1 cup red wine, 2 Tablespoons balsamic vinegar, 2 sprigs fresh thyme, 1 cup beef stock
• The wine sauce will begin reducing and will thicken gradually in 3-5 minutes.
• If using fresh thyme sprigs, remove them from the sauce. Turn the heat to low and whisk in additional butter. Let the liquid simmer further.
  2 Tablespoons butter
• Add parsley, taste, and add additional salt and pepper if desired. Serve, and enjoy!
  ¼ cup roughly chopped parsley leaves

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Notes

• I recommend using a high-quality drinking wine for red wine sauce, rather than a cooking wine.
• Red wine vinegar won’t work as well in this recipe, so use chicken or beef stock if you want to avoid using wine.
• If you don’t have pan drippings, use butter as a replacement for the fat.

Nutrition

Serving: 1cupCalories: 313kcalCarbohydrates: 14gProtein: 4gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 390mgPotassium: 560mgFiber: 1gSugar: 6gVitamin A: 1208IUVitamin C: 15mgCalcium: 61mgIron: 2mg

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