How to Make Red Wine Sauce Recipe

red wine

💰Cheaper: grape juice

Grape juice provides a non-alcoholic alternative with similar flavor notes.

beef stock

💰Cheaper: chicken stock

Chicken stock is often less expensive and still provides depth to the sauce.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cheaper substitute.

Slice portobello mushrooms thickly and halve the button mushrooms.

Heat a medium saucepan over medium heat and add a couple of knobs of butter.

Add the mushrooms to the pan with a pinch of salt and sweat them down for 10-15 minutes with a lid on.

Add one bottle of pork and one bottle of red wine to the pan and bring to a boil.

Reduce the wine by half and the stock by a third.

Caramelize shallots by slicing them into long strips and cooking in a heavy-bottomed frying pan with sunflower oil and butter until golden brown.

Add the caramelized shallots to the mushrooms once they are golden brown.

Add a bit more butter to the pan for additional caramelization.

Drain excess fat from the caramelized mushrooms and shallots using a sieve.

Deglaze the pan with a bit of stock to capture the caramelized goodness stuck to the bottom.

Combine the reduced wine and stock with the caramelized onions and mushrooms in the pan.

Add two bay leaves and a couple of black peppercorns for flavor.

Skim off any scum from the sauce using a ladle and hot water.

Infuse the sauce for 25-30 minutes to allow flavors to meld.

Strain the sauce through a fine strainer into a clean pan, squeezing out all the juice.

Reduce the strained sauce to intensify the flavor without making it too thick.

Thicken the sauce slightly with corn flour or arrowroot if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens