Red Wine Sauce

A rich, buttery and velvety red sauce recipe that will transform the way you enjoy your meat!

this RECIPE!

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!

Did you like this recipe? Are there changes you made that you would like to share?

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