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+ servings

Simple Reduction Sauce

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sauces
Cuisine: American
Servings: 4 servings


  • fond from searing beef or lamb
  • 2 teaspoons cooking oil or bacon fat if no fat is left in the pan
  • 1 small shallot minced
  • 1 cup red wine full bodied
  • 1 cup beef or veal stock
  • salt and pepper to taste
  • 1 tablespoon butter cut into small pieces
  • 1 tablespoon fresh herbs minced, thyme and rosemary work well here


  • Remove the meat from the pan. Cover with foil to rest.
  • Add the oil or bacon fat to the hot pan, if needed, along with the shallot and wine.
  • Cook, scraping the bottom of the pan, until all the fond is released and the shallot is soft.
  • Continue to cook until the wine is well reduced. The mixture should be very syrupy and thick, and there should be no more than ¼ cup left in the pan.
  • Add the stock and simmer again until reduced by at least half.
  • Remove from the heat and taste for seasoning. Do not season before reducing, because your sauce will be too salty.
  • Add a little salt and/or pepper if needed.
  • Swirl in the butter, a bit at a time. Adding this fat is an optional step, but it helps to make the sauce silky and tends to round out the flavors.
  • Swirl in the herbs right before serving.