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Red Wine Reduction Sauce

Red wine sauce

Annick Vanderschelden

Cooks, both home and professional, know that cooking with wine is a way to add depth and nuance to any sauce. 

Mariette Bolitiski, a wine pro and Le Cordon Bleu graduate who has worked as a sommelier and wine director in several top New York City restaurants, provided this recipe. She says that she tends to gravitate toward Sangiovese-based wines when cooking, as these wines’ acidity works well with the other components of a recipe, while their fruit presence remains subtle. “When you’re cooking with wine, everything gets concentrated as you reduce the flavors, so thinking about the aromatic components matters,” she says.

You’ll want to choose a decent wine, one you’d be happy drinking all on its own. That’s not just because its flavors get concentrated in a sauce. It’s also because this recipe calls for one cup of wine, meaning you’ll have about two-thirds of the bottle left over for drinking with dinner.

This particular sauce pairs well with pork chops or various cuts of steak, and you might even try using it as a base for braising short ribs.


  • 2 tablespoons olive oil

  • 1 cup red wine

  • 1 cup beef or vegetable stock

  • 1 tablespoon flour (optional)

  • 4 tablespoons butter

  • 1 minced garlic clove

  • 1 rosemary sprig

  • Salt and pepper, to taste


Serves 4

  1. Add the olive oil into a saute pan over medium heat.

  2. Add the red wine and stock and simmer until reduced by half. Add up to 1 tablespoon of flour to thicken the sauce, if desired.

  3. Remove from heat and add the butter, garlic and rosemary.

  4. Taste and add salt and pepper as desired.