Black Currant Reduction Sauce (Printable)

Concentrated black currant sauce with red wine, shallots, and herbs. Adds tangy-sweet elegance to roasted meats and charcuterie boards.

# What You Need:

→ Fruit

01 - 1 cup fresh or frozen black currants

→ Liquids

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

→ Aromatics

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

→ Sweetener & Seasoning

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

→ Finish

11 - 2 tablespoons cold unsalted butter, cut into cubes

# Directions:

01 - In a medium saucepan over medium heat, melt 1 tablespoon of the butter. Add the chopped shallot and sauté for 2 to 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 to 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 and discarding 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 Suggestions:

01 -
  • It transforms a humble plate of roasted meat or cold cuts into something restaurant-worthy in under 40 minutes.
  • The balance of tangy-sweet is so addictive that guests always ask what makes it taste like that.
02 -
  • Don't skip the straining step—it's the difference between a smooth, elegant sauce and one that feels grainy or thick.
  • If you add the cold butter too quickly or over high heat, the sauce will break and separate into greasy puddles instead of emulsifying into something glossy.
03 -
  • Keep your butter cold in the fridge right up until the moment you use it—warm butter won't emulsify properly and you'll end up with a broken sauce.
  • If the reduction tastes too acidic, a pinch of sugar helps; if too sweet, add vinegar one teaspoon at a time until it sings.
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