We make it every Christmas (and throughout the year too): a classic red wine sauce. Delicious with filet mignon, venison steak or a crispy fried duck breast or other meat dishes . But how do you make this sauce?
For enough red wine sauce for 6 people:
- 2 shallots
- 1 big clove of garlic
- 400 ml red wine (good quality, but not too expensive)
- 200 ml beef stock
- Small splash of balsamic vinegar
- 1 bay leaf
- A few sprigs of thyme
- Pepper and salt
- 125 grams butter, cubed + a little extra
How to make red wine sauce
Cut the butter into cubes and place on a plate in the refrigerator.
Finely chop the shallots and the garlic clove. Put the little extra butter in a saucepan (high enough for all the liquid you’ll be adding later) and sauté the shallot and garlic over a low-medium heat.
Pour in the wine, stock and a small splash of balsamic vinegar and add the thyme sprigs and bay leaf. Raise the heat to high and bring it all to a boil. Once the sauce boils, reduce the heat slightly and let it simmer for about 15 minutes.
Then strain the red wine sauce through a very fine sieve (you can throw away what is left in the sieve). Taste the sauce and season with salt and pepper, as much as you like.
Put the pan with the sieved sauce back on the heat; turn the heat down as low as possible. Now add the cubes of butter, a few at a time, and beat the sauce with a whisk until the sauce is assembled.
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Serve the sauce
You can leave the sauce in the pan on very low heat until you serve it.
You can also let the whole thing cool, pour it into a container and keep it in the fridge until the next day. Note: the butter in the sauce will solidify in the fridge, so the whole thing will become a bit hard. Before eating, heat the sauce in a pan over low heat for about 10 minutes; all the butter will melt again.