Red Wine Sauce

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • ½ large onion, diced
  • ½ medium-sized carrot, diced
  • 1 oz (25 g) unsalted butter
  • 1 clove garlic, crushed
  • ½ pint (300 ml) red wine
  • Pinch of salt
  • Pinch of sugar
  • ½ pint (300 ml) meat glaze


Cook the onion and carrot gently in a little of the butter for 20 minutes, stirring often; do not let the mixture brown. When this is well cooked, add the garlic. Heat the mixture for a minute and pour in the red wine. Season with a pinch of salt and a pinch of sugar. Reduce the sauce to two-thirds, then add the meat glaze and cook slowly for 20 minutes. Strain through a fine sieve, pushing the vegetables through. Bring the sauce from the flame by adding the rest of the back to the boil; finish away butter.