Making a Red Wine Reduction
A reduction transforms a standard glass of wine into a complex, glossy sauce that defines a meal. The goal is to evaporate the water and alcohol, leaving behind only the deep, concentrated essence of the grape.
Choose the right bottle
If you would not drink a glass of it, do not cook with it. Avoid 'cooking wines' entirely, as they are salted and acidic in a way that prevents the sauce from ever achieving a balanced finish.
- small stainless steel saucepan
- wooden spoon
- fine mesh strainer
What goes in.
- 2 cupsdry red wine, such as Cabernet or Merlot
- 1shallot, minced
- 1 sprigfresh thyme
- 2 tbspcold unsalted butter, cubed
Knowing when it is finished
Dip a spoon into the reduction and run your finger across the back of it. If the liquid holds the line you drew without running back into the gap, the sauce has reached the correct consistency.
The method.
Sauté the aromatics
Place the shallots in the saucepan with a tiny knob of butter. Cook over medium-low heat until they are soft and translucent, but not browned.
Add the wine
Pour in the wine and add the thyme sprig. Increase heat to medium-high until it bubbles steadily.
Reduce the volume
Lower the heat to maintain a slow, constant simmer. Let it cook until the liquid has reduced to roughly 1/3 cup.
Mount with butter
Remove the pan from the heat. Discard the thyme sprig and whisk in the cold cubes of butter one at a time until the sauce is glossy and emulsified.
Other turns to take.
Balsamic Reduction
Replace 1/4 cup of the wine with high-quality balsamic vinegar for a sharper, more acidic finish.
Beef Infusion
Start the reduction with a splash of beef stock or pan drippings for a heavier, more savory result.
When it doesn't go to plan.
Keep the heat steady; if the wine boils too violently, it can develop a bitter, burnt edge.
Strain the sauce through a fine mesh sieve before adding the final butter for a restaurant-quality finish.
Do not skip the cold butter at the end, as it provides the sheen and body that makes the sauce cling to food.
The ones that keep coming up.
Can I use a non-stick pan?
You can, but it is harder to monitor the color of the liquid. Stainless steel allows you to see the dark, syrupy change clearly as it concentrates.
Why did my sauce turn out bitter?
This usually happens if the wine is reduced too far or if the shallots were allowed to brown and burn at the beginning.