Wine Reduction


  • stock
  • wine
  • olive oil or meat fat
  • shallot
  • 1 -2 tablespoons cold butter


  • Reduce equal portions of wine and stock (in separate pans if making yorkshire the same pan if only using for reduction).
  • In 1 tablespoon of pan fat that meat has been cooked in, add 1-2 shallots, minced. Add reduced stock and wine, deglazing pan juices and bits and pieces.


  • Reduce further if needed....strain. Place back in pan and add cold butter, whisking without bringing to a boil. Season to taste, if necessary.SOURCE: Madeleine Kamman

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