Red Wine Sauce Recipe

Name: Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. unsalted butter; 1 Tbs. olive oil or canola oil; 4 oz. cremini mushrooms, thinly sliced (1-3/4 cup); 1/4 cup thinly sliced shallot (1 medium); 1/4 tsp. granulated sugar; Kosher salt; 3 large sprigs fresh thyme; 1 tsp. cracked black peppercorns; 1 750-ml bottle dry, hearty red wine,such as Shiraz or Zinfandel; 2 cups lower-salt beef broth; 1 Tbs. all-purpose flour; Freshly ground black pepper

Servings: persons

2 Tbs. unsalted butter
1 Tbs. olive oil or canola oil
4 oz. cremini mushrooms, thinly sliced (1-3/4 cup)
1/4 cup thinly sliced shallot (1 medium)
1/4 tsp. granulated sugar
Kosher salt
3 large sprigs fresh thyme
1 tsp. cracked black peppercorns
1 750-ml bottle dry, hearty red wine,such as Shiraz or Zinfandel
2 cups lower-salt beef broth
1 Tbs. all-purpose flour
Freshly ground black pepper

1
Melt 1 Tbs. of the butter and the oil in a 10-inch skillet over medium heat. Add the mushrooms, shallot, sugar, and 1/4 tsp. salt. Cook, stirring often, until soft and beginning to brown, about 6 minutes. Add the thyme, peppercorns, and half of the wine. Simmer briskly until the wine reduces and just covers the solids, 10 to 15 minutes. Add the remaining wine and reduce again until the wine just covers the solids, 10 to 12 minutes more. Add the beef broth and simmer until reduced by half, about 15 minutes. Strain through a fine sieve set over a 1-quart measuring cup, pressing lightly on the solids. If you have more than 1-1/2 cups liquid, return the sauce to the pan and simmer until reduced to 1-1/2 cups
2
Melt the remaining 1 Tbs. butter in a 1-quart saucepan over low heat. Whisk in the flour and cook, whisking often, until smooth and light beige in color, about 1 minute. Slowly add the wine reduction, whisking constantly. Bring to a simmer and cook, whisking often, until slightly thickened, about 3 minutes. Season to taste with salt and pepper.

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbs. unsalted butter, 1 Tbs. olive oil or canola oil, 4 oz. cremini mushrooms, thinly sliced (1-3/4 cup), 1/4 cup thinly sliced shallot (1 medium), and more.

Yes, Red Wine Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions