Best Red Wine Reduction Sauce Recipes

RED WINE REDUCTION SAUCE

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.

RED WINE REDUCTION STEAK SAUCE

Steps:

• Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
• Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.

RED WINE REDUCTION DESSERT SAUCE

Steps:

• Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.

MASTER RECIPE: BEEF STOCK/RED WINE REDUCTION SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add all the ingredients, except the butter, salt, and pepper, into a reduction pan, or saucepan, over medium heat.
• 4. Bring to a simmer, and allow the liquid to slowly reduce to about 1/2 cup.
• 5. Chef's Note: Depending on the surface area of the pan you are using this could take from 45 to 90 minutes. Have patience, it will happen... and you will be happy when it does.
• 6. Remove the sauce from the heat, and then strain out the bay leaf, peppercorns, and thyme sprig.
• 7. Return the liquid to the saucepan.
• 8. Add the butter, 1 tablespoon at a time, and whisk until fully incorporated.
• 9. Chef's Note: Taste and add a bit of salt and/or pepper, if needed.
• 10. Cover and keep warm, until needed.
• 11. PLATE/PRESENT
• 12. This sauce is excellent when drizzled over just about any cut of beef, especially a nice medium-rare beef tenderloin.
• 13. Keep the faith, and keep cooking.

ICE CREAM WITH RED WINE REDUCTION SAUCE AND FRESH FRUIT

Steps:

• Pour one bottle of red wine into a saucepan.
• Slice the vanilla bean lengthwise. (Do not substitue vanilla extract for the bean -- the flavor is not anywhere near the same or as good.).
• Add the vanilla bean, sugar and peppercorns and keep on a low, rolling boil until the liquid reduces to about a cup. (this will take around a half an hour).
• Remove from heat and allow to finish thickening.
• Pour sauce over sliced fresh fruit (I prefer peaches or mango) and all natural vanilla ice cream.
• The sauce will keep in the fridge for up to two weeks.

BEEF MEDALLIONS IN RED WINE REDUCTION SAUCE

Steps:

• Cut tenderloin into rounds and press to flatten to 1/4" thick medallions. Season lightly with salt and pepper. Melt 2 Tbsp butter in large heavy skillet over medium-high heat. Working in batches, saute beef 2 min per side (until brown on outside, but still pink in center). Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; saute until tender, about 3 min. Add flour; stir 1 min. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups; stirring occasionally, about 12 min. Return beef and any juices to sauce in skillet, heat through (1 min)

CHICKEN BREASTS WITH SWEET POTATO MASH, SAUTEED KALE AND A RED WINE FETA SAUCE REDUCTION

Steps:

• For the sweet potato mash: Put the sweet potatoes in a saucepan with enough water to cover. Bring to a boil over medium-high heat and simmer until tender, about 15 minutes. Drain and mash with a masher or fork. Mix in the butter and season with salt and pepper. Keep warm until serving.
• For the sauteed kale: Heat a saute pan to medium heat. Add the bacon to the pan and cook until the fat is rendered and the bacon is almost crisp. Add the garlic and onions and sweat until the vegetables are transparent. Add the kale and saute until wilted, about 3 minutes. Season with salt and pepper. Reserve
• For the chicken breasts: Heat a large saute pan to medium heat. Sprinkle the chicken breasts with salt and pepper. Add the grapeseed oil to the pan, followed by the chicken. Cook until the breasts are cooked through, about 4 minutes on each side. Transfer to a plate to rest and top with the butter, letting it melt over the chicken. Reserve.
• For the red wine feta sauce: Put the wine in a small saucepan and cook until reduced by almost half. Add the demi-glace and reduce until the sauce coats the back of a spoon. Remove from the heat and whisk in the melted butter from the chicken plate. Fold in the feta and season with salt and pepper.
• To serve: Spoon some sweet potato mash in the center of each plate, making a well in the middle. Spoon some kale in the well of the sweet potato mash. Top with a chicken breast and spoon on some of the red wine feta sauce. Enjoy!

FILET MIGNON WITH RED WINE REDUCTION SAUCE

Steps:

• 1. Heat oven to 400F. 2. Heat cast iron skillet over high heat; add oil. When oil is nearly smoking, add beef. Reduce heat to medium high and cook 6 min per side. 3. Place beef on plate in oven for 9-11 min. (cooking time makes rare filet - add 4-6 min in oven for medium rare). 4. While beef is baking, add wine to skillet over medium heat. When liquid is reduced by half, turn off heat and whisk in butter. 5. Spoon sauce over beef and serve.

RED WINE REDUCTION SAUCE

Steps:

• Saute onion and garlic in 2 tablespoons butter. Add 1/2 cup of hot beef stock. Simmer 10 minutes. Add the rest of the beef stock and butter; add the other liquid ingredients. Simmer 20 minutes. Season. Process in blender until smooth.