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Easy red wine sauce

An easy red wine and shallot sauce to accompany beef, steak, roasts...

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  • 400ml red wine
  • 400ml beef or chicken stock
  • 5-6 shallots
  • sliced
  • olive oil
  • 1 garlic clove
  • crushed
  • rosemary
  • a sprig or two
  • balsamic vinegar
  • butter


servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 20mins
Cost Average budget


Step 1

Fry the shallots in a pan with some olive oil over a high heat until lightly browned, stirring often. Season with ground black pepper.
Add the crushed garlic and the rosemary.
Cook for a few more minutes, continuing to stir often - you don't want the shallots to burn!

Add about 5 tbsp of balsamic vinegar and cook until reduced to a syrup. Add the redwine and cook again until reduced by two thirds.

Add the stock and bring to a boil. Reduce the heat and simmer until reduced by two-thirds again, to around 250ml.

Pour through a sieve to remove the garlic and rosemary.

Season with salt to taste and add a knob of butter. Whisk to thicken slightly.


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