Black Currant Reduction Sauce (Printer-friendly)

Rich, concentrated sauce balancing tart black currants with red wine and herbs. Ideal for roasted meats and charcuterie boards.

# Ingredient List:

→ 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 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

# How-To 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 Suggestions:

01 -
  • It transforms ordinary weeknight roasted chicken into something that feels like a restaurant special occasion
  • The balance of tangy currants and rich butter creates that glossy restaurant quality finish that makes everything taste expensive
02 -
  • The butter must be cold and added gradually off the heat or the sauce will separate into a greasy mess instead of becoming glossy
  • Dont skip the straining step because the texture should be completely smooth
03 -
  • If the reduction tastes too acidic at the end, add sugar a pinch at a time rather than all at once
  • Warm your serving bowls slightly so the sauce stays fluid and glossy longer
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