Black Currant Reduction Sauce (Printable Version)

Concentrated sauce blending black currants with red wine, balsamic vinegar, and herbs for an elegant finishing touch to roasted meats.

# What You Need:

→ Fruit

01 - 1 cup fresh or frozen black currants

→ Liquids

02 - 1 cup dry red wine
03 - 1/2 cup chicken or vegetable stock
04 - 2 tbsp balsamic vinegar

→ Aromatics

05 - 1 small shallot, finely chopped
06 - 1 sprig fresh thyme
07 - 1 bay leaf

→ Sweetener & Seasoning

08 - 2 tbsp granulated sugar
09 - 1/4 tsp freshly ground black pepper
10 - 1/4 tsp fine sea salt

→ Finish

11 - 2 tbsp cold unsalted butter, cut into cubes

# Steps:

01 - In a medium saucepan over medium heat, melt 1 tablespoon of the butter. Add the chopped shallot and sauté for 2–3 minutes until softened and translucent.
02 - Add the black currants, red wine, stock, balsamic vinegar, thyme, bay leaf, sugar, salt, and pepper. Stir to combine.
03 - Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 15–20 minutes, stirring occasionally, until the liquid is reduced by about half and slightly syrupy.
04 - Remove the thyme sprig and bay leaf from the saucepan.
05 - Using a fine mesh strainer, strain the sauce into a clean saucepan, pressing down to extract all liquid. Discard the solids.
06 - Return the strained sauce to low heat and whisk in the remaining cold butter cubes, one at a time, until the sauce is glossy and smooth.
07 - Taste and adjust seasoning as needed. Serve warm drizzled over roasted meats or charcuterie.

# Expert Advice:

01 -
  • The way it transforms whatever you are serving into restaurant quality food
  • It freezes beautifully so you can always have something impressive on hand
  • The balance of tart and rich makes everything taste more alive
02 -
  • Patience during the reduction phase makes all the difference between a sauce and a glorified juice
  • Straining thoroughly creates that professional silky texture restaurant sauces always have
  • Adding the butter off the heat or at very low heat prevents it from separating
03 -
  • Cut your butter into small cubes and keep it very cold for the smoothest emulsion
  • If the sauce seems too thick after reducing, add stock one tablespoon at a time until it reaches the desired consistency
Go Back