Red wine sauce is one of my favorite meat sauces because it is such a delicious sauce. It is made from a red wine base and seasoned with shallots, veal broth, fresh thyme, sugar, salt and pepper.
Here’s my favorite red wine sauce that takes less than an hour to make at home!
Tips for success with red wine sauce
Before you start shopping and making red wine sauce, there are a few things you might want to think about. Here are some tips for success with the recipe:
My best suggestion is to choose the perfect wine of your choice. This is not an expensive wine, the main thing is that it is good.
I usually use a French wine like Ctes du Rhone or Bordeaux.
For this particular recipe, I used Terre de Mistral Reserve Ctes du Rhone box wine, which is organic.
Avoid meat if possible
Since red wine sauce is usually served with meat, I recommend using steak skins in the sauce. It tastes good!
A nice and simple recipe for red wine sauce that takes less than an hour to make at home.
Perfect to serve with meat, potatoes and fresh salads.
25 grams of butter
4 dl of water
3 dl red wine
3 Shalot Loka
4-5 sprigs of fresh oregano
2-3 tablespoons of cornstarch
2 tablespoons of veal broth
2 teaspoons granulated sugar
1 cream of salt
0.5 kr of ground black pepper
- Peel and chop the onion (finely chop if you don’t want to strain the sauce).
- Melt the butter in a saucepan and add the onion. Fry for two minutes until the onion is soft and translucent.
- Add water, red wine, meat broth, granulated sugar, black pepper, oregano and salt. Stir and simmer for 30 minutes until the liquid has reduced by half.
- Strain the pieces into a chutney without the pieces.
- Put the sauce back on the stove and add 2 tablespoons of cornstarch. Boil while stirring.
- Add more cornstarch if you want a thicker sauce.
- If you’re afraid of meat, put it on! It tastes good.
- The sauce is ready to serve!
Depending on how much liquid you have left, the amount of cornstarch may vary. Start with 2 tablespoons and then add more if you want a thicker consistency.
1. Melt the butter in a saucepan.
2. Add the chopped onion and fry for a few minutes until it becomes translucent.
3. Add water, red wine, veal broth, granulated sugar, black pepper, oregano and salt.
4. Stir and simmer for 30 minutes until the liquid has reduced by half.
5. Strain the liquid if you want a smooth sauce.
6. Put the sauce back on the stove and add 2 tablespoons of cornstarch. Boil while stirring.
Add a tablespoon of cornstarch if you want a thicker sauce.
7. The red wine sauce is ready to serve!
More from the red wine sauce
Red wine sauce is a classic sauce for serving with meat. It can be prepared in a few different ways, but usually always contains red wine, shallots and butter.
This is a sauce that probably comes from France, so French wine is usually used.
Similar sauces include Bordelais Sauce (Bordeaux) and Burgundy Sauce (Bourgogne). The main difference between these sauces and red wine sauces is that you have to use Bordeaux and Burgundy wines to call the sauces by those names.
How long does red wine sauce last?
Leftover sauce will keep in the fridge for a few days if stored in an airtight jar with a lid. In any case, the sauce is best eaten the same day or later.
Red wine sauce goes well with most meat dishes, but it also goes well with beef fillet, entrecote, roasted lamb, roasted wild boar and roasted greens.
For that, it goes well with fresh salads and slices, raw fried potatoes or mashed potatoes.
Have you tried my red wine sauce recipe? Please leave a comment!