January 21, 2019

Wine Reduction Sauce

Recipe: Wine Reduction Sauce

Serves 8 | Prep Time 10 minutes | Cooking Time 45 minutes


  • 1 tbsp finely minced shallots
  • 1 cup strong red wine, such as a Cabernet Sauvignon
  • 2 tbsp butter (optional)
  • 1 to 2 cups demi-glace
  • Add salt and ground black pepper to taste


  1. Place the shallots and wine in a good quality small pot and cook at low temperature until most of the liquid has evaporated.
  2. Add the demiglace and cook at low heat, swirling occasionally, until the sauce has thickened.
  3. Strain into a bowl and discard the shallots.
  4. Clean your pot and return the strained sauce.
  5. Taste and adjust seasoning. If the sauce tastes acidic add small amounts of butter and swirl to incorporate, until the flavor is well balanced.
  6. Keep warm over a double boiler until ready to serve.


The sauce needs to be prepared and plated close to serving time. Once it cools down the gelatin in the demi-glace may solidify and be inedible – especially if you will use it as decoration in small quantities.

Learn to make this and much more during our cooking classes:

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