Great red wine Sauce

Preparation info

  • Makes About

    1½ Cups

Appears in

Everything on the Table

Everything on the Table

By Colman Andrews

Published 1992

  • About

Using truly “great” and expensive red wine won’t necessarily make this sauce taste any better, but it’s a good way to get rid of stuff you don’t really want to drink—and to horrify your wine-snob friends. I recommend this sauce with steak, roast beef, hamburgers, lamb, or venison dishes.


  • 2 cups ″great″ and very expensive red wine*
  • 3 or 4 shallots, peeled and finely chopped
  • 1 sprig parsley
  • ½ carrot, diced
  • 1 bay leaf
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon meat glaze (glace de viande)
  • 4 tablespoons (½ stick) unsalted butter, at room temperature
  • Salt and freshly ground black pepper


Place all ingredients except butter, salt, and pepper in a heavy saucepan, bring to a boil, then reduce heat to medium and simmer uncovered for 15 to 20 minutes, or until liquid is reduced by about half.

Strain liquid and return to saucepan over low heat. Whisk in butter and mix well, then add salt and pepper to taste.

* Though it goes without saying that the wine you use for this sauce shouldn’t be something you consider good enough to drink with pleasure, on the other hand you should not use an unsound wine (one that is corked or oxidized or otherwise damaged).