From Thomas Keller's kitchen · The French Laundry, Yountville
stove · pan sauce
★★★ KITCHENRed Wine Reduction Sauce
From an award-winning kitchen
Ratio
RED WINE 480BEEF STOCK 240
Ingredients
- SHALLOT80 g
- RED WINE480 ml
- BEEF STOCK240 ml
- BUTTER28 g
- THYME1 g
- BAY LEAF0.5 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
French-American fine-dining chef of Michelin three-star The French Laundry (Yountville) and Per Se (New York); James Beard Outstanding Chef. Author of The French Laundry Cookbook.
Originally published as Red Wine Reduction Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from French Laundry / Bouchon red wine sauces (published as “Red Wine Reduction Sauce”). Full citation lives in Provenance.