Red Wine Reduction (red wine sauce): 
Today we are going to learn to make a classic reduction or red wine sauce for steak or roast beef that any chef or home cook should know how to make. perfect for Christmas or thanksgiving, Sometimes just called red wine gravy or red wine jus, this recipe can easily be adapted to be paired with beef (add some rosemary sprigs), lamb (add a teaspoon of redcurrant jelly) or even strong flavoured fish such as red snapper.

Links to equipment:

US:

Victorinox cooks knife https://amzn.to/3tByrlo
Spatula (Spoonula) https://amzn.to/3xssnMV
Squeeze Bottles https://amzn.to/3HkaIvr

UK: 

Victorinox cooks knife https://amzn.to/3MI4fvu
Spatula (Spoonula) https://amzn.to/3mMnjhM
Squeeze Bottles https://amzn.to/3tyP4hm

Recipe:

20g (1 tbsp) butter
65g (⅔ cup) onion, chopped
1 garlic clove, sliced
175ml (⅔ cup) red wine
1 bay leaf
10 black peppercorns
250ml (1 cup) chicken stock
150ml (⅔ cup) demi glace, or gravy in a real pinch
freshly ground black pepper to taste