Best Basic Reduction Sauce Recipes

RED WINE REDUCTION SAUCE

Red Wine Reduction Sauce image

After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.

Provided by Desiree.Christian

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

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

Steps:

Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
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.

Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 221.8 mg, Sugar 0.8 g

BASIC REDUCTION SAUCE

Basic Reduction Sauce image

Here is the basic recipe for a reduction sauce, the easiest, most malleable sauce a cook can make. It's followed by a variation for those who want a thicker, more traditional gravy, and a few ideas for jazzing it up. The basic recipe can be doubled or tripled, something to consider for larger feasts.

Provided by Mark Bittman

Categories quick, condiments, roasts

Time 15m

Yield 2 cups

Number Of Ingredients 4

Ingredients

2 tablespoons minced shallot, onion or scallion
3 cups stock or water
2 tablespoons softened butter or olive oil (optional)
Salt and freshly ground black pepper

Steps:

Remove the roast and pour off all but 1 or 2 tablespoons of the cooking fat (if there are nonfatty juices in the skillet or roasting pan, leave them there). Place the roasting pan over high heat. (Use two burners if the pan is large.) Add the shallot and cook, stirring, until it softens, about 1 minute.
Add the liquid and cook, stirring and scraping to loosen the brown bits at the bottom of the pan. Allow the liquid to boil for about 5 minutes, or until about a third of it evaporates. (This is a good time to carve the meat; the boiling liquid needs only occasional stirring.)
Turn the heat to medium-low and add the butter or oil, a little at a time, stirring well after each addition. Taste and season if necessary with salt and pepper, then serve with the meat.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 432 milligrams, Sugar 3 grams