As the name implies, a reduction sauce is one in which the juices released from food such as chicken, beef, or vegetables simmer down slowly. Other ingredients may be added including herbs, spices, juices, and in this case wine. The result you get from reduction sauce is thicker, and it offers a greater intensity of flavor. When made correctly, reduction sauces enhance any food over which they’re plated.
Once you know how to make one reduction sauce, the others follow easily. Here, we’re focusing on steak juices (or roast, if you wish). When picking your red wine, always, always, (yes always!) get one that you enjoy drinking. The stuff in the supermarket simply doesn’t come close in terms of a rich flavor profile.
Be ready to stir continually so the sauce doesn’t break. You’re looking to reduce the total volume by half. Don’t go further than this as it will take away from the aroma. Should you need a thicker result at the end, just add a corn starch slurry.
- 2 Tbs steak or roast drippings
- 1 Tbs fresh garlic (minced)
- ¼ cup red onions (minced (shallots are an alternative))
- 1 cup red wine
- 1 ½ tsp Balsamic vinegar
- 1 ½ tsp red wine vingear
- 1 cup beef stock
- 2 Tbs salted butter
- Leave the steak or roast drippings in the cooking pan.
- Add the garlic and onions to it over medium heat.
- Stir until the onion is tender (about 1-2 minutes).
- Stir in the red wine, beef stock, and vinegar
- Bring to a rapid simmer (do not change the heat setting).
- Cook five minutes until you see reduction and thickening.
- Whisk in 2 Tbs butter.
- Salt and pepper to taste.