Sauce Vin Rouge

Sauce Vin Rouge


  • 3 Tbls Butter or Olive Oil
  • 1/2 cup chopped shallots
  • 2 cloves garlic smashed
  • 1 tsp Sea Salt
  • 2 Tbls All Purpose Flour
  • 1 Bottle (750ml) Red Wine
  • 1 Tbls White granulated Sugar
  • 2 cups Low Sodium Beef Stock or 1/2 cup Veal Glace
  • 2 sprigs Fresh Thyme
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Sea Salt
  • 3 Tbls Butter, Cold and cut into slivers
  • 1 Tbls Finely Chopped Parsley


Heat up 1 Tbls of butter over medium heat until it foams. Add chopped shallots, garlic cloves and 1 tsp sea salt. Cook slowly until shallots are translucent (no color). Sprinkle flour and continue to cook for 2 minutes. Add cold red wine, sugar, and stock or veal glace. Reduce down to a quarter of its volume. Add thyme sprig, and swirl in cold butter and parsley over very low heat. When completely incorporated, remove from heat and keep in warm place until ready to serve. Serve by spooning directly on plate with steak on top, or alternatively, spoon directly over steak.

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