Cabernet Reduction Sauce

Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef



  • 1 cup Cabernet Sauvignon
  • 3 cups veal stock or beef broth
  • 3 sprigs fresh thyme
  • 1 bay leaf


In a heavy-bottomed 2-quart sauce pan, reduce wine over medium-high until it reaches a syrupy consistency. Add stock, thyme, and bay leaf, and further reduce for 20 minutes or until one cup remains. Season with salt and pepper, then pass through fine mesh strainer.