Red Wine Reduction Sauce

Name: Red Wine Reduction Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: about 2 shallots (80 g) Shallot; 2 cups (480 ml) Red Wine; 1 cup (240 ml) Beef Stock; 2 Tbsp (28 g) Butter; 1 sprig (1 g) Thyme; about 2½ leaves (0.5 g) Bay Leaf

Independent adaptation of a publicly published Thomas Keller recipe. Not affiliated with, sponsored by, or endorsed by Thomas Keller.

FINISHING SAUCE · STEAK, LAMB & DUCK

A finishing sauce for steak, lamb & duck.

Thomas Keller's red wine reduction for steak.

On the jar

RED WINE RED

Method: stove
Yield: about ¾ cup
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Red Wine 480 mlBeef Stock 240 ml

Ingredients

Shallotabout 2 shallots (80 g)
Red Wine2 cups (480 ml)
Beef Stock1 cup (240 ml)
Butter2 Tbsp (28 g)
Thyme1 sprig (1 g)
Bay Leafabout 2½ leaves (0.5 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Red Wine Reduction Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 2 national awards

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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.

Adapted from a Thomas Keller recipe (French Laundry / Bouchon red wine sauces).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Companion jar