Red Wine Reduction

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

Course Sauce

Cuisine American

Keyword red wine reduction, red wine reduction sauce, red wine reduction sauce recipe, red wine sauce

Cook Time 10

Total Time 10

Servings cups

Calories 313kcal

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

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

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.