Enhance Your Meal with Aromatic Red Wine Sauce

Do you love a good steak or a hearty pasta dish? If so, then I have the perfect addition for you: a delicious red wine sauce. Not only does this sauce add depth and complexity to your meal, but it can also elevate your dining experience to a whole new level.

A red wine reduction sauce is a staple in many culinary traditions, and it can be used to complement nearly any savory dish. It’s made by simmering red wine with herbs, spices, and other ingredients until it thickens into a rich and flavorful sauce.

In this recipe, I’m going to show you how easy it is to make your own red wine sauce at home. Whether you’re cooking up a juicy steak or serving a bowl of pasta, this sauce is sure to impress your guests and your taste buds.

So, if you’re ready to take your cooking skills to the next level, let’s dive in and learn how to make this delectable red wine sauce.

Why You’ll Love This Recipe

Red Wine Sauce
Red Wine Sauce

Are you looking to elevate the flavors of your steak or pasta? Then this red wine sauce recipe is perfect for you! Not only does it add a luxurious touch to your dish, but it’s also incredibly easy to make. Here’s why you’ll love this recipe:

First and foremost, the ingredients are simple and easy to find. You only need basic ingredients such as red wine, beef stock, shallots, butter, garlic, and a few herbs and spices to make this delicious sauce.

Secondly, the process of making the sauce is straightforward. All you need is a small saucepan, and you’re good to go! The reduction sauce cooks on medium heat for just about 20-30 minutes while you’re preparing the rest of your meal.

Lastly, this red wine reduction sauce brings out the best in any dish. It’s perfect for steak lovers as it complements the natural flavors of beef. However, don’t overlook its versatility – it also makes an amazing pasta sauce! The tangy taste of red wine followed by a subtle sweetness from the red currant jelly will create an excellent balance that pairs well with any pasta dish.

In summary, if you’re looking to impress a special someone with a restaurant-worthy meal at home or just want to indulge your taste buds in something decadent and savory – then this red wine sauce recipe is simply perfect. Give it a try and see how it can elevate your cooking game!

Ingredient List

 Savor the richness of this flavorful red wine sauce
Savor the richness of this flavorful red wine sauce

Here are the ingredient list you’ll need to make this delicious red wine sauce recipe:

Ingredients 1:

  • 2 cups dry red wine (like Pinot Noir)
  • 1 cup beef stock
  • 1 tablespoon unsalted butter
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 tablespoons fresh parsley, finely chopped

Ingredients 2:

  • 1/2 cup finely chopped shallots
  • 1 cup red wine (like Pinot Noir)
  • Drippings from 1 steak or filet mignon
  • 1 cup beef stock
  • 1 tablespoon flour
  • 2 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • 2 tablespoons red currant jelly
  • 2 teaspoons balsamic vinegar
  • Salt and freshly ground black pepper to taste

Make sure to have all these ingredients on hand before starting to cook the recipe.

The Recipe How-To

 The perfect pairing for your favorite cut of meat
The perfect pairing for your favorite cut of meat

Now, let’s dive into the main part of the recipe: the how-to.

Preparing the Ingredients

Before we start cooking, it’s important to have all our ingredients ready. Start by finely chopping the 1/2 cup of shallots and mincing the 2 garlic cloves.

Making the Red Wine Reduction

  • In a small saucepan over medium heat, melt 1 tablespoon of unsalted butter.
  • Add the chopped shallots and cook for 2 minutes until they become soft.
  • Then, add the minced garlic and cook for another 30 seconds until fragrant.
  • Pour in 1 cup of dry red wine, such as pinot noir, and stir for a few minutes until it reduces by half.
  • Add a cup of beef broth and bring everything to a boil. Then, lower the heat to medium-low and simmer until it reduces by half again.
  • Finally, add in 2 tablespoons of red currant jelly and stir until it melts.

Creating the Perfect Sauce

  • In a separate pan, cook your steak or filet mignon as desired. Once it’s done, set it aside and let rest.
  • Using the same pan, you can now make your sauce. On low heat add back in 1 tablespoon of its drippings along with 1 tablespoon of flour. Whisk well for about a minute.
  • Add in 1 1/2 cups of the red wine reduction sauce we made earlier (don’t include the bay leaf) and bring to a simmer over medium heat.
  • Let it simmer for about 10 minutes until it thickens up. Stir regularly during this time.
  • Once you’re happy with your sauce thickness, remove from heat and pour it through a fine mesh strainer into a bowl to remove any remaining chunks or herbs/spices that may interfere with the smoothness of your sauce.


Now, you’re all set to serve the steak and sauce. Pour it over the steak or serve it on the side as a dipping sauce. Garnish the dish with some fresh parsley or thyme sprigs.


Substitutions and Variations

 Indulge in the tantalizing aroma of this decadent sauce
Indulge in the tantalizing aroma of this decadent sauce

If you want to experiment with this red wine reduction sauce recipe, there are several ways to spice things up a bit. Here are some useful substitutions and variations:

– Butter Substitutions: You can replace the unsalted butter with olive oil or vegetable oil for a lighter version of the sauce.

– Wine Variations: If you don’t have red wine on hand or you don’t like the taste of it, you can use white wine instead. Pinot Grigio or Sauvignon Blanc would make interesting alternatives. Alternatively, if you’d like a fruitier flavor, try adding some red currant jelly to the recipe.

– Brown Sugar Substitutions: In this recipe, brown sugar adds a touch of sweetness to the sauce. You can substitute honey or maple syrup if you prefer, although they may impact the flavor profile differently.

– Fresh Herbs Variations: Fresh thyme and parsley pair exceptionally well with beef dishes. However, there are no hard and fast rules here- try experimenting with other herbs such as rosemary or sage to see how they complement your steak meal.

– Garlic Variations: For garlic lovers, you could add more garlic than specified in this recipe. Equally, if garlic is not quite your thing, purely dropping it off won’t detract much from the flavour overall.

Remember that cooking is about exploring and trying new things! Don’t be afraid to adjust ingredients as desired and trust your taste buds.

Serving and Pairing

 Enhance your culinary skills with this simple recipe
Enhance your culinary skills with this simple recipe

This red wine sauce recipe is a perfect complement to many beef dishes, such as steak, filet mignon or fillet. It can also be served over roasted vegetables or creamy mashed potatoes.

The richness of the sauce pairs beautifully with dry red wines like Cabernet Sauvignon, Merlot, or Pinot Noir. The flavor of the wine reduction sauce highlights the earthy undertones often found in these types of reds.

To further elevate your dining experience, pair this sauce with a side dish that complements its flavors. For example, roasted root veggies like carrots or potatoes would be perfect to balance out the richness of the sauce.

When serving, drizzle a generous amount of red wine reduction over your perfectly cooked beef and let the flavors meld together in every bite for an unforgettable experience.

Make-Ahead, Storing and Reheating

 The simplicity of this sauce is what makes it so special
The simplicity of this sauce is what makes it so special

One of the best aspects of this red wine sauce recipe is that it can be made ahead and stored for future use. To do so, prepare the sauce as instructed in the recipe, but allow it to cool to room temperature before transferring it into an airtight container. This can then be stored in the refrigerator for up to three days.

When ready to use the sauce, simply remove it from the refrigerator and give it time to come up to room temperature. If you find that the sauce has thickened or separated during storage, place it in a saucepan over low heat and gradually bring it back up to temperature while whisking constantly until it returns to its original consistency.

If you have any leftover sauce that you don’t want to go to waste, consider freezing it for later use. Transfer the cooled sauce into freezer-safe containers or bags, being careful not to fill them too full as liquids expand when frozen. The frozen sauce can be stored in the freezer for up to three months.

When reheating the frozen sauce, allow it to thaw overnight in the refrigerator before following the instructions above for bringing it back up to temperature.

With these make-ahead and storing tips, you can easily enjoy this delectable red wine reduction sauce with your favorite dishes at any time.

Tips for Perfect Results

 Fall in love with the beautiful deep red color of this sauce
Fall in love with the beautiful deep red color of this sauce

To ensure that you make a perfect red wine sauce every time, there are a few tips and tricks to keep in mind.

Firstly, when making the sauce, be sure to stir constantly as it simmers to prevent sticking or scorching. This can easily ruin the taste of the sauce, turning it bitter or burnt.

Secondly, make sure to use a high-quality dry red wine, such as a pinot noir, for the best flavor. This will create a rich base for the sauce and will amplify its depth of flavor.

Thirdly, when adding the butter to finish the sauce, it is important to add it slowly and whisk constantly to emulsify the butter into the sauce properly. If you add it all at once, it could cause an unpleasant separation or graininess in texture.

Fourthly, when using fresh herbs such as thyme and parsley, make sure to finely chop them so that they blend seamlessly into the sauce without clumping. Additionally, if you prefer a smoother texture, strain the sauce through a fine-mesh sieve before serving.

Lastly, remember that less is often more when it comes to seasoning a red wine reduction sauce. Start by adding small amounts of salt and pepper and then adjust according to your personal taste preference. A key element in this recipe that brings complexity is the bay leaves but be sure to remove them when serving.

Keeping these tips in mind will help you achieve perfect results every time you make this delicious red wine sauce recipe!


Before concluding this recipe, I want to address some frequently asked questions about this red wine sauce recipe. These questions aim to clarify any doubts or concerns that you may have when preparing it. From substitutions to storing, read on to solve any potential issues you may face in making this sauce perfect.

What is the best red wine for sauce making?

When it comes to red wine, Merlot is a popular choice for its smooth texture and fruity taste that’s not too overpowering. This wine is also versatile for cooking and pairs well with various proteins. If you’re looking to make a flavorful pan sauce or reduction, Merlot is a great option to simmer with some extra ingredients on low heat.

How do you thicken red wine sauce?

To create a flavorful sauce, heat the liquid on high heat until it reduces by 75%, which typically takes around 10 minutes. Once done, carefully strain the liquid through a sieve into a separate clean pan. It’s recommended to add a small amount of sugar to balance out any bitterness in the mixture. Then, add a dollop of butter to help thicken the sauce and give it a glossy finish.

What is wine sauce made of?

A delicious sauce that is a popular culinary condiment is made using wine as its key component. The wine sauce is cooked along with various ingredients such as butter, herbs, spices, garlic, onion, and stock. A range of wines including red wine, white wine, and port wine can be utilized to make this sauce. To reduce the sauce to a desired thickness, some variations employ the method of cooking it for a prolonged time.

How to make red wine gravy Jamie Oliver?

To create a luxurious sauce, begin by delicately slicing the onions and the sage. In a pan, fry the onions gently in a mixture of butter and oil until they become sticky and acquire a deep golden hue – this should take around 40 minutes. Next, add a good quality wine and let it simmer until it has reduced to half. Following this, mix in the sage and stock to bolster the flavors. This sauce can be poured over a plate of bangers and mash to perfection.

Bottom Line

In conclusion, this red wine sauce recipe is a must-try for anyone who loves to cook and appreciates a good glass of red wine. The combination of herbs, spices, and savory ingredients makes for a sauce that is full of flavor and perfect for pairing with steak or pasta.

Using quality ingredients such as a good red wine like pinot noir, fresh thyme and parsley, brown sugar, and tomato puree ensures that the reduction sauce will be rich and flavorful. And with the addition of butter and flour, this sauce will thicken perfectly to create a smooth and velvety texture.

Whether you’re preparing dinner for your family or hosting a dinner party, this red wine sauce recipe is sure to impress your guests. It’s a versatile sauce that can complement all types of meat dishes – especially filet mignon – or elevate your favorite pasta dish.

So take the time to make this delicious sauce recipe at home – it’s easy to follow and yields fantastic results that will have everyone asking for the recipe. Trust me, once you’ve tried this recipe, you won’t look back!

Red Wine Sauce

Red Wine Sauce Recipe

A recipe from....you guessed it "Cooking with wine" by Betty Dunleavy, love the sound of this one over a nice juicy steak..
No ratings yet
Prep Time 2 mins
Cook Time 25 mins
Course Sauce
Cuisine French
Servings 1 cups
Calories 294.4 kcal


  • 1/4 cup red currant jelly
  • 1 1/2 cups beef stock
  • 3/4 cup red wine
  • 1/4 cup tomato puree
  • 1/8 cup fresh parsley, chopped
  • 1/8 cup fresh thyme, chopped
  • 2 bay leaves, broken
  • 1/2 teaspoon brown sugar
  • butter
  • flour
  • salt & pepper
  • 2 teaspoons lemon juice


  • Combine red currant jelly with the following 6 ingredients and bring to the boil. Cover & simmer 15-20 mins, strain through fine mesh and return to saucepan.
  • Thicken by gradually stirring in beurre manie (blended butter & flour) ; simmer for a few minutes.
  • Add salt & pepper to taste and stir lemon juice through before serving.

Add Your Own Notes


Serving: 707gCalories: 294.4kcalCarbohydrates: 49.3gProtein: 4gFat: 0.7gSaturated Fat: 0.3gSodium: 819.4mgFiber: 2gSugar: 33.1g
Keyword < 30 Mins, Australian, Easy, Healthy, Low Cholesterol, Low Protein, Sauces
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