Red Wine and Shallot Reduction

Wine sauces have been around for hundreds of years. The word “sauce” comes from a French word refers to a relish that makes food more appetizing. Long ago, meat, poultry, and fish didn’t last long because of the lack of refrigeration. As far back as 200 AD (Roman times), sauces, including wine sauces, were created to hide the flavors of the tainted foods, and often made the food easier to digest. Typically, wine sauces are made with a combination of white or red wine, stock, butter, herbs, and other spices. This version is a reduction, meaning much of the liquid has burned off, creating a thicker sauce, perfect over steak or pork.

Servings: Approximately 1 cup



1.5 cups diced shallot

3 tablespoons olive oil

1 garlic clove, lightly crushed

1 tablespoon rosemary, chopped

4 tablespoons balsamic vinegar

1 cup dry red wine

1 cup beef stock

Salt and pepper to taste

1.5 tablespoons butter


Heat oil in a saucepan. Add shallots and cook over medium-high heat for 3 minutes until the shallots start to brown. Add the garlic and onion and cook for another 3 minutes, stirring frequently.

Add the balsamic vinegar and stir frequently until it forms into a syrupy mixture.

Add the dry red wine. Bring to a boil, then simmer until the sauce reduces by 2/3 (approximately 5-7 minutes). Add the beef stock, bring to a boil, reduce to a simmer and allow to again reduce by half, stirring occasionally.

Remove the garlic and rosemary. Add salt and pepper to taste.

Whisk in the butter.

Serve over steak or pork. Enjoy!


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