Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Red Wine Reduction Sauce


Red Wine Reduction Sauce

This sauce is typically served with meat, but it makes a great gravy-like sauce any savory dish. It makes about 1/3 a cup of thick sauce.


  • 1 tablespoon olive oil
  • 1/2 white onion, minced
  • 2 cloves garlic
  • 2 medium carrots
  • 1 medium leek
  • 1 sprig rosemary
  • 2 cups vegetable stock
  • 1 cup dry red wine
  • 2 tablespoons tomato paste


  1. Heat olive oil in a large stock pot over medium heat. Add onion, garlic, carrots, and leeks and saute until fragrant, about 2 minutes.
  2. Add rosemary, broth, wine, and tomato paste to the sauteed vegetables. Combine and bring to a rolling boil.
  3. Cook until reduced by half, about 45 minutes. Drain the vegetables and return the sauce to a pan.
  4. Bring the sauce back to a boil and allow to continue to reduce until the sauce reaches the desired consistency, about 30 minutes.

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