Red Wine Sauce

Preparation info

  • Makes about

    1.2 litres

    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

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


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 un