We’ve had a lot of requests to show how we make our demi-glace or what we sometimes call reduced stock. That recipe is contained within this red wine sauce.
It’s definitely a process, but once you have a batch you can freeze in ice-cube trays and use them as stock cubes whenever you need a restaurant quality hit of flavour.
Red Wine Sauce Recipe: A Chef’s Secret for Rich, Flavourful Dishes
When it comes to elevating home-cooked meals to restaurant-quality, nothing adds depth, richness, and sophistication quite like a homemade red wine sauce. This versatile sauce, favoured by chefs around the world, is perfect for enhancing a variety of dishes— from perfectly seared steaks to tender roasted vegetables. Whether you’re a culinary enthusiast or a home cook looking to impress, learning how to make a red wine sauce is a skill worth mastering.
What is Red Wine Sauce?
Red wine sauce is a savoury reduction, typically paired with red meat dishes like steak, lamb, or venison, the sauce adds complexity to the dish through the acidity of the wine and the richness of the broth. Though traditionally associated with French cuisine, this sauce has made its way into kitchens worldwide due to its adaptability and delicious flavour.
Brief History of Red Wine Sauce
Red wine sauce, like many French-inspired culinary techniques, originated in the kitchens of European royalty. The sauce is deeply rooted in the tradition of sauce-making that dates back to the medieval era, when cooks would create complex reductions to pair with roasted meats. Over time, it evolved into a more refined version of the wine-based sauces that we see today, especially with the influence of French cuisine in the 19th century.
In classical French cooking, red wine sauce is often a variation of the “sauce bordelaise,” which comes from the Bordeaux region—famous for its rich, bold red wines. Traditionally, this sauce was served with beef dishes, enhancing the meat’s natural flavors with the tannins and fruity notes of the wine. Today, modern variations of red wine sauce are prepared in homes and fine dining restaurants alike, with each chef adding their personal twist.
Why Make Your Own Red Wine Sauce?
The beauty of making a red wine sauce at home lies in its simplicity and ability to impress. While it may sound like a gourmet endeavour, it’s surprisingly easy to prepare with a few basic ingredients. Plus, the flexibility of the recipe allows you to tweak it to your taste— whether you want to enhance the wine’s acidity or add more richness with butter or cream.
Not only does red wine sauce add a luxurious finish to meat dishes, but it’s also a great way to use up any leftover wine. The slow simmering process concentrates the flavors, making even an inexpensive bottle of wine taste incredible.
Perfect Pairings for Red Wine Sauce
Wondering what dishes pair best with a red wine sauce? Here are a few suggestions:
- Seared Steak: A classic pairing, red wine sauce is the perfect companion to a well-cooked ribeye, filet mignon, or sirloin steak.
- Roast Lamb: The robust flavors of lamb marry beautifully with the boldness of red wine sauce.
- Grilled Chicken: While red wine sauce is typically paired with red meat, it can also complement grilled or roasted chicken, especially when using a lighter wine like Pinot Noir.
- Mushrooms and Vegetables: For a vegetarian-friendly option, pair red wine sauce with roasted mushrooms or grilled vegetables to add depth to their earthy flavours.
1. Can I make red wine sauce in advance?
Yes, you can make red wine sauce ahead of time. Simply store it in an airtight container in the fridge for up to 3 days. Reheat gently over low heat before serving.
2. Can I use leftover wine for this recipe?
Absolutely! Red wine sauce is a great way to use up any leftover wine. Just ensure that the wine hasn’t gone bad before using it.
3. Can I freeze red wine sauce?
Yes, red wine sauce freezes well. Store it in an airtight container and freeze for up to 3 months. Thaw in the fridge before reheating
With these tips and this recipe, you’re well on your way to mastering the art of making red wine sauce— one of the most elegant, delicious ways to take your home-cooked meals to the next level.
PrintRed Wine Sauce
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Cuisine: French
Ingredients
- 30g beef fat
- 2 tbsp vegetable oil
- 2 carrots, finely sliced
- 2 onions, finely sliced
- 250g button mushrooms, sliced
- 400g beef trim
- 500g roasted beef bones
- 250g roasted chicken bones
- 250ml port
- 1 bottle red wine
- 3 rosemary sprigs
- 3 thyme sprigs
- 1 star anise
- 1/2 tsp whole black peppercorns
- 4 cloves garlic, lightly crushed
- 750ml stock
- Water to cover
- Handful parsley stalks
- More fresh parsley
- Bunch tarragon
- 25g cold butter, cubed
Instructions
- Heat the beef fat and oil in a heavy-based pan and brown the beef trim. Stir in the onions, star anise, peppercorns, carrots, mushrooms and garlic cloves.
- Brown the meat and vegetables over a medium/high heat for 5 minutes of so.
- Now use the half the port and half the red wine to deglaze the pan, scraping any crusty bits from the bottom of the pan.
- Reduce the wine and the port for a few minutes.
- Add the bones to the pan, followed by the stock and enough cold water to cover.
- Bring to the boil, skim off any scum.
- Simmer for two hours, strain through a chinois, pressing to extract as much liquid as possible.
- Leave to cool and remove any solidified fat.
- Bring to the boil, skimming again, and reduce by about three quarters until thickened.
- Remove the reduced stock from the pan and pour in the remaining red wine and port and reduce again until syrupy and return the stock to the red wine reduction.
- Add the fresh parley and tarragon followed by the cold butter, whisking it in to emulsify.
- Allow the herbs to infuse briefly before straining again and serving.
