The red wine reduction is a big favourite in my house. I absolutely love the tart taste, and I take every chance I get to make it.
In Sweden there is this big fear about making the perfect sauce. Especially since the first airing of Masterchef Sweden. On the show poor confused Swedes continue to make this sauce using a whole horde of ingredients, including red wine vinegar and/or sugar, and then proceed to get yelled at by the hosts. Because, a REAL red wine reduction/sauce does not contain red wine vinegar and definitely not sugar.
Look… If you put sugar in your red wine reduction, I assume it’s because you’re not a fan of the sour taste. In which case, either you choose the wrong wine or this sauce simply is not for you. I can’t stress this enough.
When it comes to this, I get real serious. Red wine sauces with sugar tastes really bad. It throws off the entire balance flavours, making the sourness of the wine more prominent, but instead just drowned in sweetness. It’s not great.
To make a great red wine reduction for 2 people you’ll need this:
3 dls, or 1.2 cups of good quality red wine
3 tablespoons of thick concentrated veal stock
A couple of sprigs of rosemary and thyme
Slice your shallot into rings. Don’t bother with making it look pretty, it’s only used for taste.
Get your shallots in a dry medium hot sauce pan. No oil, or grease of any kind goes in. You want to the shallots to caramelize. Stir them every 30 seconds or so to make sure nothing burns though.
When the shallots start to soften, pour in the rest of the ingredients and put a lid on.
Come back after 10 minutes and taste. If it’s too sour adjust with more stock. Too salty? Adjust with more wine.
If you’re happy with the flavour, put the lid back on and leave for another 15-50 minutes.
Pour your sauce through a sieve to get rid of the shallots and herbs, then back in the pot it goes to reduce, without lid, to a desired thickness.
This sauce is simple, delicious and all around fantastic, and don’t you let anyone tell you different!