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!

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 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.

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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.

  • 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.

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 5% DV; carbohydrates 8.9g 3% DV; fat 1.1g 2% DV; cholesterol 1.8mg 1% DV; sodium 40.4mg 2% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/27/2014
Foolproof and AMAZING. I actually forgot about the sauce while the wine was reducing, it went down to nothing and I thought the sauce was ruined. Figured I'd pour the stock in anyway (I used chicken stock since I didn't have veal stock) and just see what happened...it still tasted unbelievable. Poured this sauce over a broiled Rib-eye -- one of the best meals I've had in ages, restaurants included. Also -- I only had 1 shallot but I put in the same amount of liquid and let it reduce a lot. It was still quite good. Read More
(29)

Most helpful critical review

Rating: 2 stars
04/21/2017
The only change I made was halving it. I ended up with about 2 oz. Eh. Won't make it again Read More
(2)
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/27/2014
Foolproof and AMAZING. I actually forgot about the sauce while the wine was reducing, it went down to nothing and I thought the sauce was ruined. Figured I'd pour the stock in anyway (I used chicken stock since I didn't have veal stock) and just see what happened...it still tasted unbelievable. Poured this sauce over a broiled Rib-eye -- one of the best meals I've had in ages, restaurants included. Also -- I only had 1 shallot but I put in the same amount of liquid and let it reduce a lot. It was still quite good. Read More
(29)
Rating: 2 stars
04/21/2017
The only change I made was halving it. I ended up with about 2 oz. Eh. Won't make it again Read More
(2)
Rating: 5 stars
01/03/2016
I used Knorr's Demi glacé instead of veal stock. Had a dinner party of 10 and everyone loved it on grilled Chateaubriand. Read More
(1)
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Rating: 5 stars
12/20/2015
This sauce is so good it will make you swoon. Quite a few steps but so worth it. Read More
Rating: 4 stars
02/04/2017
Used beef broth. delicious sauce. Was a hit during dinner with friends. Read More
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