Red Wine Sauce
Recipe by Philippe Etchebest
Classic red wine sauce, inspired by bordelaise sauce but without marrow. Ideal to accompany red meats, poultry or fish. Red wine reduction, beef stock and butter mounting for a velvety texture.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
15m
Prep
19m
Cook
10m
Cleanup
44m
Total
Cost Breakdown
Total cost:$4.69
Per serving:$1.17
Critical Success Points
- • Reduce the red wine to half its original volume.
- • Use a well‑concentrated beef stock.
- • Butter mounting with very cold butter off the heat.
Safety Warnings
- • Hot red wine and beef stock are very scorching; handle with care.
- • Cold butter can splatter if added too quickly.
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