Easy Reduction Sauce

Easy Reduction Sauce

. 2 min read

One question I get asked a lot is how to make gravy without gluten. It’s easy to make gravy without flour — just make a reduction sauce.  

A stock-based reduction sauce is easily made with pan drippings from roast meat, bone broth, and a little wine or vinegar.

It’s called a reduction sauce because you let it reduce in half and it becomes very thick, and much more nutritious.

This is my favorite way to eat bone broth. I hope you enjoy it!

Recipe Notes

This recipe will make about 1 cup of reduction sauce. You can make more if you like; just add twice as much stock as you need for sauce. It will keep in the fridge or you can freeze it.

The onion is optional. It adds more flavor but you can leave it out if you’re in a hurry.

If you’re using vinegar instead of wine, only use a little bit. If you use too much, it will taste vinegary.

Easy Reduction Sauce


Duck, chicken or beef stock (2 cups)
Wine or port wine (1/2 cup) — or vinegar (2-3 TBS)
Butter, ghee, grass-fed, or bacon fat, lard or duck fat (2 oz)
Optional: Onion, large (1/4)
Honey (1 tsp)
Sea salt (to taste)
Freshly ground black pepper (to taste)


Dutch oven or roasting pan


1. After roasting poultry or beef in the oven, remove the carcass and set aside to let cool.
2. Pour off all of the fat except about 2-3 tablespoons (save it in a jar and store in fridge for future use).
3. Put the roasting pan on the stove (you can spread it across 2 burners).
4. Optional: Chop the onion.
5. Add vinegar or wine and the optional onion and honey to pan and set on medium heat.
6. Use a wooden spoon or other implement to clean the stuck bits of meat off of the pan.
7. Cook for a few minutes until the liquid thickens.
8. Set the heat to high.
9. Add 2 cups of homemade stock (it’s fine if it’s frozen).
10. Let boil rapidly until the liquid reduces by half or until the sauce is nice and thick and coats the back of a spoon.
11. Season with sea salt and freshly ground pepper.
12. Stir in two tablespoons of butter or ghee (if you are dairy-free, you can skip this step, or use coconut oil instead).
13. Ladle the sauce over the meat and serve.