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Red Wine Reduction Sauce

Rated as 5 out of 5 Stars

"After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it."
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20 m servings 152
Original recipe yields 4 servings


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  1. Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
  2. Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
  3. Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.


  • Cook's Note:
  • Any dry red wine will work, but I use pinot noir.

Nutrition Facts

Per Serving: 152 calories; 9.9 4.4 1.2 8 222 Full nutrition

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This was FANTASTIC!!!! It's great just as the recipe reads but tonite I added some brown clamshell mushrooms to the wine reduction and used chicken stock and served over chicken thighs. Wholly y...

I was worried for so few ingredients that this was not going to taste that good. Myself and my guest really enjoyed this. Definitely will make again.

Very good