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+ servings

Red wine sauce

This is a rich red wine sauce.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: sauce
Cuisine: French
Servings: 125 ml
Calories: 5kcal
Author: Terence Carter


  • 50 grams shallots sliced
  • 2 tablespoons olive oil
  • 1 garlic clove lightly crushed
  • 1 sprig rosemary
  • 3 tablespoons balsamic vinegar
  • 200 ml full-bodied red wine
  • 200 ml beef or brown chicken stock
  • 1 big knob of butter


  • Sauté the shallots in a medium-sized saucepan on high until lightly browned, stirring often to stop the shallots from burning. Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 mins, stirring often.
  • Add the vinegar and cook over medium heat until the sauce has a syrupy texture. Add the wine and cook until reduced by two thirds.
  • Pour in the stock and bring to the sauce up to the boil. Turn down the heat and simmer until reduced by two-thirds again, to around 125ml.
  • Strain the sauce through a fine sieve and return to a medium-sized saucepan. Place the sauce in a warm place in the kitchen and have your butter ready to ‘monte' (whisk) this into the final sauce.


Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0mg