Butter-Thickened Made-to-Order Red Wine Sauce

Preparation info

  • Difficulty


  • yield: 4 to 6 tablespoons , enough sauce to accompany


    servings of meat

Appears in


By James Peterson

Published 1991

  • About


steak, lamb chops, pork chops, or the like 2 servings 2 servings
vegetable oil or rendered fat (for sautéing) as needed as needed
red wine ½ cup 125 ml
brown stock or glace de viande ½ cup or 1 tbsp 125 ml or 15 ml
butter, cut into cubes oz 45 g
salt and pepper to taste to taste


  1. Sauté the meat in the oil or fat in a heavy-bottomed sauté pan. When the meat is done, transfer it to a plate and discard the fat in the sauté pan.
  2. Pour the wine into the sauté pan and reduce it by half.
  3. Add the stock and reduce until it takes on a syrupy consistency, or simply stir in the glace de viande.
  4. Whisk in the butter and bring the sauce to a simmer for about 10 seconds.
  5. If desired, adjust the thickness of the sauce by thinning with stock or thickening with more butter. Season with salt and pepper.