Red Wine Shallot Sauce
Time
- Prep: 5 min
- Cook: 30 min
- Total: 35 min
Servings: 8
Serving: 2 Tbsp (30 ml / ~1 fl oz)
Ingredients
- Shallot: 100 g (3 medium) — finely diced
- Unsalted butter: 30 g (2 Tbsp) — divided
- Dry red wine: 240 ml (1 cup) — such as Cabernet Sauvignon or Merlot
- Beef stock: 240 ml (1 cup) — low-sodium
- Fresh thyme: 3 sprigs
- Kosher salt: to taste
- Black pepper: to taste
Instructions
1. Soften shallots
- Melt half the 30 g (2 Tbsp) unsalted butter (about 1 Tbsp) in a small saucepan over medium heat.
- Add 100 g (3 medium) shallots and cook, stirring occasionally, until soft and just beginning to color, 3–4 min.
2. Deglaze with wine
- Pour in 240 ml (1 cup) dry red wine and add 3 sprigs fresh thyme sprigs.
- Bring to a brisk simmer and cook until reduced by about half, 8–10 min.
3. Add stock and reduce
- Add 240 ml (1 cup) beef stock and continue simmering until the sauce is reduced to about 1 cup and coats the back of a spoon, 12–15 min.
- Remove thyme sprigs.
4. Finish with butter
- Remove from heat and swirl in the remaining butter (about 1 Tbsp) until melted and glossy.
- Season with to taste kosher salt and to taste black pepper.
Notes / Make-ahead / Variations
- Wine choice: Use a dry, full-bodied red you'd drink — avoid "cooking wine."
- Make-ahead: Prepare through step 3 up to 2 days ahead; refrigerate. Reheat gently and finish with butter just before serving.
- Variation: Add 1 tsp Dijon mustard with the butter for a sharper finish.
Storage & reheating
- Refrigerate up to 4 days. Reheat gently over low heat; whisk in a small knob of butter to restore the gloss.
Related
- Individual Beef Wellingtons — this sauce is the perfect partner
Nutrition
| Nutrient | Full Recipe | Per Serving (2 Tbsp or 30 ml / ~1 fl oz) |
|---|---|---|
| Calories | 512 | 64 |
| Protein | 5.6 g | 0.7 g |
| Fat | 24.8 g | 3.1 g |
| Carbs | 24.8 g | 3.1 g |
| Fiber | 3.2 g | 0.4 g |
| Sugars | 10.4 g | 1.3 g |
| Sodium | 696 mg | 87 mg |