How To Make Red Wine Reduction Sauce

Well, today, I'm going to show you how to make a red wine reduction sauce. There are two stages to the process. The first is you'll need a stock, which I have here.

I'm going to stick that on the back burner, and more importantly, I'm going to put the lid on. And what will happen is that when that comes up to the boil, I'll take the lid off, and we're going to reduce that to a syrup. I've got an empty pan and what I'm going to do is add a little bit of olive oil, and I've got some ingredients in here which I will talk you through.

I've got a bouquet of herbs, so I've got a bay leaf, flat leaf parsley, rosemary and some thyme, which have all been tied up, and I've got some veg which I'm going to fry off in the pan to soften up. There we go. Now, as soon as those are ready to go, so once they're nice and soft, what we'll do is add the bouquet gourmet and the red wine to make our reduction.

Right, now, those veg are nice and soft, they've been on the go for about five or six minutes, I'm going to put the bouquet in now, add the red wine, and it's exactly the same process. I'm going to put the lid on, when it comes up to the boil, going to take the lid off, let the wine reduce down and then I'm going to blend the two together, to create our sauce. And when I pass the veg through a sieve, and I've now just got a very small quantity of red wine liquid left, I've just reduced the stock down to almost a syrup, and I'm now going to blend the two together, until I get the right balance between the tart in the red wine, and the meaty flavor in the chicken sauce to form the perfect red wine reduction.

That's how you make a red wine reduction. .