stove · pan sauce
★★★ KITCHENPrep 10 minCook 15 minRed Wine Reduction Sauce
Independent adaptation of a publicly published Thomas Keller recipe. Not affiliated with, sponsored by, or endorsed by Thomas Keller.
Thomas Keller's Red Wine Reduction Sauce, from the published recipe.
Ratio
Ingredients
- Shallot — 2 minced (80 g)
- Red Wine — 2 cups (480 ml)
- Beef Stock — 1 cup (240 ml)
- Butter — 2 Tbsp (28 g)
- Thyme — 1 sprig (1 g)
- Bay Leaf — 1
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.
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:
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First run is small.
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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.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.