To get the most flavor and depth out of your wine sauce, there's one step that you absolutely can't skip, and that's reducing the wine before you start making the sauce.

Reducing wine can soften the harsh taste of alcohol, which can be unpleasant and overshadow your other flavorings, while also concentrating the flavors in the wine itself.

The best way to reduce wine is in a small saucepan over medium-high heat. Try to reduce it to a third of the initial volume, which will take around five to seven minutes for one cup of wine.

Then, add a cup of stock and reduce the mixture for the same amount of time again, before whisking in room temperature butter for a silkier finish.