A rich, buttery and velvety red sauce recipe that will transform the way you enjoy your meat!
I am like clockwork when it comes to wine: Every Saturday evening I pay a visit to our corner wine shop where I pick a nice bottle of red or white and take home to enjoy.
I don’t go out that much these days, instead I prefer having a couple of glass while I watch a movie or work on my latest jigsaw puzzle. I associate a good glass of wine with relaxation and as a way to reward myself after a long week’s work.
Since Ben’s drink of choice is whiskey, I am often left with a bottle that’s half full by the end of the evening. I don’t drink during the week so it’s either I throw good wine down the sink – which I hate doing – or cook with it.
If it’s white wine I have left, I’ll make a comforting fish stew or my favorite chicken dish – chicken piccata. If it’s red wine, I use it in to make Japanese curry or whip up this insanely delicious red wine sauce. It’s the best!
This red wine sauce is simply divine! It tastes like a concentrated beef bourguignon with a rich butter undertone. The sauce velvety and rich and pair perfectly with a juicy steak or a moist chicken breast.
It’s so delicious that I always have to wipe my plate clean with a piece of bread.
You would think this sauce takes hours to make judging from how well the flavors are developed and how classically French it is. But here’s the best part: it only takes 20 minutes (mostly unattended) to make!
This red wine sauce can also be used on mashed potatoes, as a dipping sauce for french fries, with pork chops, or even with tofu steaks! The options are endless.
This red wine sauce will keep in the fridge for about 3 weeks, or it can be frozen for up to 6 weeks. For a complete French dinner, serve steak with this sauce with a side of creamed spinach, sauteed mushrooms or an endive salad. Bon appetit!
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Red Wine Sauce
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 cups 1x
- Category: Sauces
- Method: Boiling
- Cuisine: French
- Diet: Vegetarian
Description
A rich and velvety red wine sauce that pairs beautifully with steak and chicken.
Ingredients
- 1 medium or large shallots, finely sliced
- 2 cups red wine
- 1 1/2 tablespoon balsamic vinegar
- 1 bay leaf
- 2 cups beef stock
- 2 tablespoons salted butter
- Salt and pepper, to taste
Instructions
- Boil and simmer the sauce: In a small pot over medium high heat, add the shallots, red wine, balsamic vinegar, and bay leaf. Bring the mixture to a boil over high heat and simmer, uncovered, for about 10 minutes until the sauce reduces by about half. Add the beef stock, bring to a boil, and simmer again until the sauce reduces by half.
- Add the butter: Add the butter and stir until it melts.
- Season and serve: Season with plenty of salt and pepper until you are satisfied with the tates. Serve the sauce with steak, pork, or chicken.
Notes
The red wine sauce will keep in the fridge for up to a week or freeze up for up to 3 weeks.
Nutrition
- Serving Size: 1/4 cup
- Calories: 108
- Sugar: 4.5g
- Sodium: 73mg
- Fat: 4.4g
- Saturated Fat: 2.7g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.6g
- Protein: 1.3g
- Cholesterol: 11.4mg
Questions and Reviews
Is there any pork or shellfish in this recipe?
Hi name is Ralph, I got a question after done boiling do you strain the sauce??
Hi Ralph! I didn’t strain it since the onion had so much flavor! But you can strain if you prefer something a smooth sauce 🙂
wow
I like sweet white wines like muscat and my favorite is from V. Sattui Winery.
My wife is the wine drinker and she likes Moscato wine.