Red Wine Sauce

Preparation info

  • Difficulty


  • Makes about

    1.2 litres

Appears in

This sauce tastes good with almost any meat – chicken, beef, pork, veal – and even eats well with baked fish.


  • 4 shallots, chopped
  • 1 large carrot, chopped
  • 2 celery sticks, chopped
  • 25 g (1 oz) unsalted butter
  • 1 garlic clove, crushed
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 225 g (8 oz) beef skirt or trimmings from the butcher (optional)
  • 1 tablespoon olive oil (optional)
  • 1 bottle red wine
  • 1.2 litres (2 pints) Veal jus or bought alternative
  • Salt and freshly ground white pepper


In a large pan, cook the chopped vegetables in a little butter with the garlic and herbs, allowing them to colour. In a frying-pan, fry the meat, if used, in the oil, colouring on all sides, then add the meat to the vegetables. Pour the red wine into the frying-pan to release any flavours from the trimmings. Scrape and stir, then pour the wine on to the meat and vegetables and boil to reduce until almost dry.

Add the veal jus and bring to the simmer, skim off any impurities, then simmer the sauce gently for 30 minutes. Pass through a sieve, squeezing all the juices from the vegetables and meat. Check for seasoning, and you now have a rich, glistening red wine sauce.