How to Make Red Wine Reduction Sauce : Italian Dishes
How to Make a Reduction Sauce
A reduction sauce, sometimes called a "pan gravy," is a broad term used to describe a technique for making sauce, as opposed to a particular type of sauce. The reduction technique is used in many classic, staple sauces, such as bearnaise, beurre blanc and bordelaise sauce. The basic concept of a reduction sauce is to reduce the ingredients of a sauce by half or more, in order to reach the desired consistency and flavor intensification. A modern reduction sauce typically incorporates a process called deglazing, and uses a combination of clear stock, or demi-glaze, and red or white wine as its base. This article addresses a technique commonly used in today's restaurants to make a red wine reduction sauce for beef or lamb.
Deglaze the pan with red wine.Make use of the broken down glucose from pan-fried meats, or in other words, the browned substance stuck to the surface of the pan after the meat has been removed, through a process called deglazing. Cook 1 to 2 lbs (455 g)of lamb or beef in a saucepan to the temperature desired and set aside.
- Raise the temperature to medium-high. While the pan is still hot, add 1/2 cup (120 ml) of red wine to the pan. Use a wooden spatula to scrape the residue left on the bottom of the pan from cooking the meat.
Reduce the red wine.Skim the fat that rises to the top using a spoon and then add 4 tbsp. (55 g) of shallots. Continue to let the mixture simmer on high heat, stirring frequently. Once the shallots have become transparent and the wine has been reduced to a thin glaze, barely covering the bottom of the pan, it is time to add the stock.
Add the stock and reduce.Add 1/2 cup (120 ml) beef stock to the pan and repeat the reduction process, until the sauce has been reduced by half and begins to thicken.
Finish the sauce.Remove the pan from heat, stir in 2 tbsp. (30 g) of tarragon, 1 tbsp. (15 g) parsley and 1 tbsp. (15 g) chervil. Add the butter chips, stirring continuously. Squeeze just a few drops of lemon, and season with salt and pepper to taste.
- This same recipe can be used for poultry or seafood dishes by substituting white wine and chicken or fish stock, in place of red wine and beef stock.
- While preparing the reduction sauce, keep the meat in an oven heated to a temperate low enough to keep it warm without continuing the cooking process. Alternatively, you can reheat the meat by placing it back in the pan, along with the reduction sauce, for a few minutes before serving.
Things You'll Need
4 tbsp. (55 g) shallots or white onions
1/2 cup (120 ml) red wine
1/2 cup (120 ml) beef stock
2 tbsp. (30 g) tarragon
1 tbsp. (15 g) parsley
1 tbsp. (15 g) chervil
1 to 2 lbs (455 g) pan-seared beef or lamb
Video: Pan Sauce "Bordelaise" - Red Wine Reduction Steak Sauce
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