Red Wine Reduction


This rich red wine reduction made with demi-glace doubles down on complex, meaty flavors. Designed to complement a juicy seared steak in all the right ways.


Wine Reduction

  • 1 bottle red wine (cabernet preferred)
  • 1 shallot, thinly sliced
  • 2 garlic cloves, smashed
  • 2 sprigs thyme
  • 2 cups veal demi glace
  • Juice of 1 lemon

Wine Reduction

In a small pot over medium heat combine wine, shallot, garlic and thyme, reduce by half. Add veal stock and reduce by half. Remove from heat and finish with lemon juice. Hold on very low heat until ready for use