Gordon Ramsay's SECRET to a Great Red Wine Reduction

1 medium sized shallot
3 medium sized garlic cloves
3 sprigs rosemary
1½ cups red wine 
5 tbsp balsamic vinegar
1½ cups beef stock or broth
4 tbsp butter

[ilovenaturesound]

Add a few nobs of butter, and then a few more nobs, after that add a few nobs of butter, then finish of with a f ew nobs of butter.

[Προμηθεύς-ββ]

For people worried about cold steak, warm your plate before placing the steak on it and tent some aluminum foil on top. You can also 'hold' a steak (and many other items) in your oven, set at 175 degrees F, for up to 30 minutes.

[cheeseball-]

Make sure it's an aged balsamic vinegar, or you'll have to add in sugar or reduce it before adding it

[BIGsochTV]

Thanks for this video. Imma use this recipe tomorrow!

[matthewdeavitt]

I managed to get mine to a Beautiful mahogany color and the meat melted in your mouth. Thank you so much. ❤️

[harkeb]

Gorgeous! Hope you dont mind that going to make this tomorrow for my cooking practical!

[Mo_Ketchups]

If yer gonna do this, by all means get a BORDEAUX & go _bordelaise_ all the WAY! Just did this last week.

Use 1.5-2 cups. Burn the alcohol & reduce to 2/3. As reduction begins, add 3/4 cup of beef/veal stock—& not just garlic/rosemary, but fresh thyme, tarragon, 2 fresh bay leaves, & like 4-5 green (black if y’ain’t got) peppercorns.

👉 KEY: Get some split beef bones so you can scoop out the marrow (2 big Tbsps plenty, chopped up to melt in). Add a Tbsp of demi glacé near the end. BELIEVE me: It’ll be the best pan sauce for steak you’ve ever made! 🤟👌✌️🙏 Worth the extra couple steps!!

[millerlife-st]

Okay. After many attempts. I nailed it and I just feel happy! 😂
Everyone’s different but I just thought if I kept trying I could get it. Thanks for your videos sir, I subscribe. Now I can cook myself Steak and have learned one sauce haha. I recently started renting and you have pretty much set my future food habits up. I like how I always have extra so I could share it with someone. But yeah the vinegar is a nice touch and the butter is great too. I was thinking of adding lard but I thought I’d at least try to follow your advice, to the T and fuckin O.O eyeball how much vinegar to add. But it turned out fantastic. I think last night I just added way too much vinegar and it overtook the sauce.
Edit: and now I’m googling if I can save it.

[JenniferLynnBorkowski]

This sauce was amazing. I followed your directions and it came out perfectly. I did have to let the last reduction go about 25-30 min, but I expected that time to vary, based on stove type, etc. followed and saved!

[loriskyrud]

Excellent . Thank you!! (love Gordon)

[PeaseSoup]

Holy cow! I am definitely making this the next time I make a delish tenderloin. TY for sharing.

[christopherodynski]

Just made this. Best decision of my life

[loganerb]

Genuine question… why would you use beef stock instead of saving the butter used for the baste?

I feel like that butter would be liquid gold. I haven’t yet made a red wine reduction sauce yet but I was just curious

[climbrR]

Not sure if you'll see this but I tried to make it today, and although the taste was very good, when I added the butter in the end it kinda immediately started to separate and I felt I ruined the sauce. Any tips? I had it on low heat when I added the butter.

[loledge]

can you taste the vinegar in the sauce?

[RodriguezStrength]

When you reduce. Are you simmering? Or boiling? Not sure I totally understood that part. I'm confused about reducing. Not sure if to boil the entire time or boil and then lower to a simmer? Thanks!

[ScottMcA]

Not all balsamic vinegars are made the same.

[hamdenlillesjovepige]

"This sauce is definately in my top five, which also includes classic bearnaise, chimichuri and Mary butter, among others"
So your top five has more than five in it?

[millerlife-st]

I forgot to buy Beef Stock and Vinegar for round 2 🙁🙁

[lowfatsugar]

americans slowly starting to use the metric system