Red Wine Sauce

4.6 from 20 reviews

The beef bourguignon of sauces! Rich and velvety red wine sauce (sauce vin rouge) from Joe Beef’s ‘The Art of Living’.


  • 1/2 cup shallots (finely sliced)
  • 1 small red beet (peeled and thickly sliced)
  • 2 cups dry red wine
  • 2 tablespoons balsamic vinegar
  • 1 bay leaf
  • 2 cups beef stock
  • 3 tablespoons butter
  • salt
  • 1 teaspoon black pepper


  1. In a small sauce pan, mix together the shallots, beet, wine, vinegar, and bay leaf. Bring to a boil over high heat and reduce by half (about 10 minutes). Add beef stock and continue to boil until reduced by half.
  2. Whisk in the butter and season generously with salt. Add pepper, stir and turn the heat off. Serve immediately or let cool until you can transfer the sauce to a storage container.


The red wine sauce will keep in the fridge for up to a week or freeze up for up to a month.


Keywords: recipe, steak sauce

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