Red Wine Reduction Sauce

steak in red wine sauce
Serves 10-12


  • 1 TBSP Oil, Avocado/Light Olive
  • 2 Cloves Garlic, Chopped
  • 1/2 Cup Red Wine
  • 2 Cups Water
  • 1 1/2 TBSP 23206 Elite Major Beef Stock Base, No MSG Added 10073292232067
  • 1 TBSP Rosemary, Fresh, Chopped
  • 2 oz. Cold Water
  • 2 TBSP Cornstarch


  1. In a sauce pan over medium high heat add oil and swirl to coat bottom
  2. Add garlic and saute until soft
  3. Add wine and reduce to a syrup
  4. Combine water and Major Products Beef Base in a bowl or measuring cup to create a stock
  5. Add stock mix to wine syrup in the sauce pan
  6. Add chopped rosemary and bring to a boil
  7. Mix cold water and cornstrach in a bowl or measuring cup to create a slurry ( use up to 1 TBSP more cornstarch for thicker sauce)
  8. Add slurry to the sauce when boiling and whisking to combine
  9. Hold sauce hot for service or chill for later use (up to 3 days refirgerated)