Red-Wine Reduction

Preparation info
  • Makes about

    ¾ cup

    • Difficulty


Appears in

By Neil Perry

Published 1998

  • About

This is probably the first sauce that most chefs learn to make, along with beurre blanc. Each step of the sauce needs to be followed carefully, so that each ingredient layers its flavour into the sauce. You will find a huge difference in flavour in sauces that have been reduced slowly and those that have been added together and boiled down to the desired consistency.

Red-wine reduction should be made with a full-bodied wine of good structure and reasonable quality. If it’s no