Red wine sauce
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-freeNut-free
This is a classic sauce and can be served with so many different dishes, from Sunday lunch to savoury pies and puddings.
By Simon Wood
Ingredients
- 2 tbsp olive oil
- 100g/3½oz shallots, sliced
- ½ garlic bulb
- 1 fresh rosemary sprig
- 3 fresh thyme sprigs
- 3 black peppercorns
- ½ tsp sea salt
- 375ml/13fl oz good red wine
- 500ml/18fl oz good quality beef stock
Method
Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, peppercorns and salt. Cook for 5 minutes, stirring frequently.
Pour the wine into the pan, turn up the heat and reduce the liquid by two thirds.
Once the wine has reduced, add the beef stock and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the liquid has reduced by half and the sauce has thickened.
Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs.
The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before serving.
