Red Wine Sauce

Ingredients

• 2 units Shallots (finely minced)
• 30 g Unsalted butter (for sweating the shallots)
• 1 clove Garlic (crushed)
• 1 sprig Fresh thyme
• 1 unit Bay leaf
• 250 ml Dry red wine (preferably a good quality wine)
• 1 pinch Sugar (to balance acidity)
• to taste Ground black pepper
• 200 ml Reduced beef stock (prepared in advance and well concentrated)
• 30 g Cold butter (cut into small dice for mounting)
• to taste Salt

Instructions

1. Prepare the aromatics

   Finely mince the shallots, crush the garlic clove, prepare the thyme and bay leaf.

   Time: PT5M

2. Sweat the shallots

   Melt 30 g butter in the saucepan over medium heat, add the shallots and gently sauté without color for 3 minutes.

   Time: PT3M

   Temperature: Moyen

3. Add garlic, thyme and bay leaf

   Stir in the crushed garlic, thyme and bay leaf, cook an additional 1 minute.

   Time: PT1M

   Temperature: Moyen

4. Deglaze with red wine

   Pour in the dry red wine, increase heat to medium‑high and bring to a boil to evaporate the alcohol.

   Time: PT5M

   Temperature: Moyen‑fort

5. Season

   Add a pinch of sugar, black pepper and adjust salt if needed.

   Time: PT1M

6. Incorporate reduced beef stock

   Pour in the reduced beef stock, lower heat to medium and simmer until a coating consistency is reached (about 10 minutes).

   Time: PT10M

   Temperature: Moyen

7. Strain the sauce

   Filter the sauce through a fine sieve or chinois to remove the aromatics.

   Time: PT2M

8. Butter mounting

   Return the strained sauce to low heat, incorporate the cold butter dice one by one while whisking vigorously until the sauce becomes glossy and slightly thick.

   Time: PT5M

   Temperature: Douce

9. Finishing and serving

   Adjust seasoning if needed, keep the sauce warm (no more than 60 °C) and serve immediately with your choice of meat or fish.

   Time: PT2M

   Temperature: 60°C

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

5 g

Fat

12 g

Fiber

0 g