Red Wine Sauce

Simple Sauces for Poultry

Preparation info

  • Makes

    300 ml

    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

A sauce that goes with poultry or lamb pieces or a fillet steak.


  • 2 tablespoons finely chopped shallots or onion
  • 1 bay leaf
  • half a bottle


  • Put the shallots, bay leaf and red wine into a saucepan, bring to the boil and cook until just a third of the liquid is left.
  • Add the consommé and boil until just half the liquid is left.
  • Loosen the cornflour with a little cold water and whisk in, a little at a time, until a sauce consistency is reached. Whisk in the redcurrant jelly and simmer for a few m