Red Wine Reduction Sauce

4.4
(17)
16 Reviews
3 Photos

A simple yet flavorful red wine reduction sauce. After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.

Submitted by DesireeChristian
Updated on November 28, 2023
Red Wine Reduction Sauce over meat
3
3
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 2 tablespoons olive oil

  • 1 shallot, diced

  • 1 cup pinot noir wine

  • 1 cup beef broth

  • 1 tablespoon butter

  • 1 tablespoon Italian seasoning

  • 1 pinch salt to taste (Optional)

Directions

  1. Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.

  2. Add wine into the saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.

  3. Stir in beef broth. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes.

  4. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

Cook’s Note

Any dry red wine will work, but I use Pinot Noir.

64 home cooks made it!

Nutrition Facts (per serving)

152 Calories
10g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 152
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 8mg 3%
Sodium 222mg 10%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 1g 2%
Vitamin C 2mg 2%
Calcium 32mg 2%
Iron 1mg 6%
Potassium 168mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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