Easy & Delicious Red Wine Reduction Sauce Recipe In Under 15 Minutes

Don't just pour the leftover wine into the sink. Put it to good use by making a tasty reduction sauce with it!

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Be it you’re a wine aficionados or just an amateur drinker, odds are you're just as passionate about food. Here we have a simple red wine reduction sauce that you can whip up in no time to enhance your rack of lamb or a beef tenderloin! 

Cooking Time: 15 minutes

Portion Size: Serves 2

Ingredients:

2 tablespoons of olive oil

¼ cup of shallot sliced (alternatively you can use onions)

½ cup beef stock

½ cup red wine

2 tablespoons of butter

Sprig rosemary chopped

Pinch of salt

Pinch of ground black pepper

2 tablespoons of balsamic vinegar

Method

1. Coat the pan with olive oil and sauté the shallots for 3 minutes until slightly brown. Add the chopped rosemary and black pepper. Stir consistently for another 3 minutes.
2. Add the vinegar and cook until the mixture reduces into syrup. Pour in the wine and reduce by two-thirds.
3. Pour in the beef stock and bring to boil. Lower the heat and simmer until the mixture is reduced to half. Strain the shallots out.
4. Add a pinch of salt and butter while stirring to ensure a consistent texture for the sauce.

Check out some of our quality red wines here. Meanwhile, enjoy!

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