Rating: 4.5 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever!

Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
6
Yield:
1 cup
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.n

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  • Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.n

  • Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.n

Cook's Note:

Don't use cooking wine (horrible); don't use good wine (waste of money). Just get a nice bottle of wine, something you would drink.

Nutrition Facts

82 calories; protein 2.4g; carbohydrates 8.9g; fat 1.1g; cholesterol 1.8mg; sodium 40.4mg. Full Nutrition
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