EatAbout Blog | How to make the best red wine sauce in six easy steps

People too often just buy powdered packs of sauce to serve with their cooking. This is such a travesty as these sauces 99.9% of the time taste absolutely nothing like the real deal. This blog post will teach you how to impress your guests by making possibly one of the best tasting sauces in history.

What you will need:

  • 1 Yellow onion
  • 1 Bottle of red wine
  • 3 sticks of fresh rosemary
  • 2 table spoons of dried thyme
  • Single cream
  • 1 tablespoon of beef stalk
  • Patience

Here is how you do it

  1. Dice the yellow onion into small pieces and throw into a warm empty pot.

  2. When the onions start to become soggy turn down the heat and add ¼ of the red wine into the pot.

  3. Add all the rosemary, thyme and a tablespoon of beef stalk to the mixture.

  4. Let the pot simmer in low heat until almost all the wine has disappeared from the mix. When the pot is almost dry add the next ¼ of the wine. Keep the pot simmering on low heat until you the whole bottle of wine has been reduced in the pot. This can take between 2-3 hours.

  5. Use a sieve to separate the sauce base from the onion, rosemary and thyme. Make sure you use a spoon to squeeze out the last drops of liquid from the paste. You’ll be surprised how much flavour is in just a few drops.

  6. Take the sauce base and add 3dl of single cream and heat in a pan while stirring slowly.

If you have any questions please email me at felix@eatabout.co or if you just want to enjoy the sauce without any of the hassle of making it why not book a meal with me!