How to make a classic red wine reduction

Red wine is great for drinking, but it’s also superb for cooking. You needn’t be a culinary god(dess) to perfect this classic red wine reduction sauce; all you need is half a cup of red wine, 20 minutes to spare and a hoard of good friends to impress.


1/4 cup of shallots, finely chopped or minced

1/2 cup of red wine

½ cup of beef stock

2 tablespoons of butter

1 tablespoon of chopped rosemary (optional)

Olive oil to coat the pan


~ Place a small pan on the stove and dial up the heat to between medium and high, coat the pan with olive oil.

~ Add the shallots and fry until translucent.

~ Next, pour red wine and beef stock into the pan and, while maintaining the heat, reduce the mixture by half. Once reduced, you can choose to strain the shallots from the sauce for a smoother consistency.

~ Finally, add the butter and rosemary to the sauce for taste. Allow to simmer until butter is melted.

This easy recipe allows for two servings and couples nicely with a range of foods such as a roasted rack of lamb or succulent fillet. It will take you five minutes to prepare all the ingredients and only 15 to 20 minutes of active cooking time.


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