Black Currant Reduction Sauce (Printer view)

Concentrated sauce with black currants, red wine, and herbs for pairing with roasted meats and charcuterie.

# What You'll 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 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 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 approximately half and slightly syrupy.
04 - Remove the thyme sprig and bay leaf from the sauce.
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 turns simple roasted meat into something that tastes like you've been cooking French cuisine for years.
  • The sweet-tart balance means it works equally well with rich duck, elegant venison, or a charcuterie board that suddenly feels fancy.
02 -
  • Don't skip straining—it's the difference between a rustic sauce and a polished one, and those bits of currant pulp can make it feel grainy if you don't press them through.
  • The butter at the end isn't just flavor; it's what gives the sauce that restaurant-quality gloss, so make sure it's cold and add it slowly off heat once the sauce has stopped actively reducing.
03 -
  • Use a fine mesh strainer rather than cheesecloth—it catches the delicate seeds and pulp without any risk of them slipping through into your finished sauce.
  • When mounting with butter at the end, never let the sauce boil again; a gentle whisking off heat creates that luxurious emulsion that makes the whole thing feel elegant.
Go back