Red Wine Reduction Sauce Recipe

Red Wine Reduction Sauce Recipe

  • 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)
  1. Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
  2. Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
  3. Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.
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