Red Wine Sauce

Preparation info

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By Brent Savage

Published 2010

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  • 1 small onion
  • 1 small carrot
  • 1 stalk celery
  • 20 ml (⅔ fl oz) olive oil
  • ½ head garlic, halved widthways
  • 5 whole allspice
  • 2 star anise
  • 5 g (⅙ oz) black peppercorns
  • 2 fresh bay leaves
  • 10 g (⅓ oz/½ bunch) thyme
  • 250 ml (9 fl oz/1 cup) red wine
  • 200 ml (7 fl oz) veal jus


Roughly dice the onion, carrot and celery. Heat the oil in a saucepan over medium heat. Add the vegetables and garlic and cook for 4 minutes or until caramelised. Add the spices and herbs and cook for 1 minute. Deglaze the pan with the wine and cook for 12 minutes or until the sauce is reduced by three-quarters and is a thick glaze. Add the veal jus and cook for 15 minutes or until the sauce is reduced by one-third, skimming the scum from the surface regularly. Strain, discarding the solids. Set aside and keep warm.

This can be made 1 day in advance and stored in an airtight container in the fridge.