This red wine sauce reduction recipe is a must-have with beef, even if you are not a red wine drinker. The sauce’s flavour enhances the flavour of the meat, and the combination is just divine.
This recipe is straightforward to make, but you need some time up your sleeve to make it, but the joy is you can easily make this recipe ahead of time also.
Although this sauce can pair with any red meat; I find that it is best suited to beef, such as these recipes:
- Amazingly Tender Weber Q Beef Wellington
- A Simple Slow-Cooked Corned Beef Silverside
- Garlic Herb-Crusted Weber Q Roast Beef
Or pair with your favourite steaks, such as a Tomahawk, Ribeye or even a Filet Mignon (Tenderloin Steak).
What Red Wine Do You Use For A Red Wine Sauce Reduction Recipe
Different red wines will give a different flavour, coming down to your prefered taste.
Pinot Noir is my preferred red wine when cooking. However, be mindful of what brand of Pinot Noir you use.
I’m a fan of Jacob’s Creek, around $18 for a 750ml bottle. But I also wanted to test this recipe with a cheaper bottle that cost $6 to buy.
I did everything the same with both wines. But what I did find was that the taste of the sauce was completely different.
The sauce using the $18 wine had a great flavour. However, the one using the $6 wine had more of a Worcestershire sauce or beefy flavour to the sauce, which told me the beef stock overpowered the taste of the wine.
Now, I’m not going to tell you to run out and buy the most expensive bottle of wine to make this, but I do, however, recommend not buying cheap wine for this recipe.
The Purpose of Red Wine Reduction
If you are asking the same question my husband asked me when I made this the first time, and he saw how much it made; Why a whole bottle of wine for such a small amount of sauce?
For those of you who are wondering, you reduce the amount of liquid in the pot while cooking the sauce. During the reduction, the flavour of the wine intensifies and becomes more concentrated as you evaporate all the liquid content, including the beef stock.
Making Red Wine Sauce Reduction At Home
Whether you want to make this for the same day or well ahead of time, this simple recipe will make you the talk of your family and friend when you serve this to them with their beef.
- Red Wine – recommend Pinot Noir
- Liquid Beef Stock
- Unsalted Butter
- Brown Sugar
Leave half the unsalted butter out of the fridge to soften.
Into a 3.5L pot, add the red wine and the beef stock. Place on the stove over high heat and bring to a boil. Allow it to boil for 10 minutes, and then reduce the heat to halfway between high and medium-high.
Note: resist the urge to turn it down any lower; the liquid must be bubbling.
Once turned down, walk away and leave it to reduce for a further 50 minutes. Making this a full hour for reduction time.
Note: even though the liquid is getting low in the pot, you need to let it go for the entire length of time. Otherwise, you will be left with some beef stock that will sit on the top sauce.
About 10 minutes before the liquid is ready, mix the flour into the butter you left out to make a paste.
Once the entire hour is up, add the flour paste and brown sugar to the liquid and whisk until the butter is melted and the liquid starts to thicken slightly.
Pro Tip: if you find the taste too bitter, you can add a bit more brown sugar while still on the heat.
Then remove from the heat and cool slightly, around 5 to 8 minutes.
Then add the other half of the butter and whisk it until it completely melted.
Pro Tip: the butter will thicken the sauce a bit more and create a nice glossy shine.
Place a sieve over a bowl and pour the sauce through the sieve. Doing this will remove any bits that have come up from the bottom or side of the pot.
Storing Red Wine Sauce Reduction
Allow the sauce to cool down a little before coving the bowl with cling wrap and place it in the refrigerator until needed.
You can store red wine sauce reduction in the fridge in an airtight container for up to 4 days or the freezer for six months.
While in the fridge or freezer, the sauce will become quite thick. Pour into a small pot and place on the stove over low heat and slowly warm it up; as it warms, the sauce will thin out.
But do not bring to a boil. Remove the sauce once it is slightly warm to the touch.
Red Wine Sauce Reduction Recipe For Beef
- 750 ml Red Wine Pinot Noir is a great option
- 3 cups Beef Stock or Beef Broth
- 60 g Unsalted Butter
- 1 tbsp Plain Flour or All-Purpose Flour
- 1 tbsp Brown Sugar Extra if needed
- Set 30 grams of butter aside to soften.
- Pour the red wine and the beef stock into the 3.5-litre pot, place on the stove and bring to a boil. Once boiling, reduce the heat to halfway between high and medium-high and allow it to bubble away. Refer to Note 1. It will take 1 hour from the time you turn on the stove. Refer to Note 2.
- Add the flour to the butter you left out and create a paste by mixing well. Do this about 50 minutes into the cook.
- Once the hour is up, leave the pot on the stove, add 2 teaspoons of the paste and the brown sugar to the liquid and whisk until fully combined and the liquid is just slightly starting to thicken. Refer to Note 3.
- Then remove the pot from the heat and allow it to cool slightly before adding the other 30 grams of butter. Whisk well until all the butter is melted. The sauce will start to thicken more as well and become glossy.
- Pour the sauce through a sieve into a bowl, serve straight away or cover and place in the fridge until needed. Refer to Storaging Tips.
- In a bowl covered with cling wrap if stored overnight or within a few hours.
- Store in an air-tight container for up to 4 days
- Store in an air-tight container for up to 6 months