Great red wine Sauce

Preparation info
  • Makes About

    1½ Cups

    Appears in
    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


    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.