Belly Full · by Amy Flanigan
Red Wine Reduction Sauce
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 3%
CARBS 5G13% OF CAL
0G FIBER2G OTHER2G TOTAL SUGAR
FAT 9G55% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A glossy, rich reduction of red wine, beef broth, and aromatics finished with butter. An elegant steakhouse-style sauce for beef and other meats.
condimentamerican🥄 saucepangluten free
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tbsp unsalted butter (room temperature, divided)
- 1 shallot (finely minced)
- 1 clove garlic (minced)
- 1 cup dry red wine ((Cabernet Sauvignon, Pinot Noir, or Merlot))
- 2 sprigs fresh thyme
- 1 dried bay leaf
- ½ tsp granulated sugar
- 1 cup beef stock ((see note))
- ¼ tsp coarse salt
- a few turns of freshly ground black pepper
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 3%
CARBS 5G13% OF CAL
0G FIBER2G OTHER2G TOTAL SUGAR
FAT 9G55% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 271mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 219mg
- Calcium
- 18mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 271MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.