Red Wine Reduction (red wine sauce):
Today we are going to learn to make a classic reduction or red wine sauce for steak or roast beef that any chef or home cook should know how to make. perfect for Christmas or thanksgiving, Sometimes just called red wine gravy or red wine jus, this recipe can easily be adapted to be paired with beef (add some rosemary sprigs), lamb (add a teaspoon of redcurrant jelly) or even strong flavoured fish such as red snapper.
Links to equipment:
US:
Victorinox cooks knife https://amzn.to/3tByrlo
Spatula (Spoonula) https://amzn.to/3xssnMV
Squeeze Bottles https://amzn.to/3HkaIvr
UK:
Victorinox cooks knife https://amzn.to/3MI4fvu
Spatula (Spoonula) https://amzn.to/3mMnjhM
Squeeze Bottles https://amzn.to/3tyP4hm
Recipe:
20g (1 tbsp) butter
65g (⅔ cup) onion, chopped
1 garlic clove, sliced
175ml (⅔ cup) red wine
1 bay leaf
10 black peppercorns
250ml (1 cup) chicken stock
150ml (⅔ cup) demi glace, or gravy in a real pinch
freshly ground black pepper to taste
35 Comments
An easy sauce that will take your meat and fish dishes to the next level, i know not everyone has access to demi-glace, if not just use an instant gravy powder, it will still be great! If you have any questions on this one, leave a comment and i will get back to you
Great video! I have been looking for a red wine sauce to go with a beef roast I'm doing tomorrow and this is perfect! Thanks.
So how do you make the demi glace???
Perfection! That sauce was thicc…
Can I use this sauce as a pairing for turkey?
Curious to find out how this turns out. Trying it tomorrow.
Do you think a sauce like this would suit a beef wellington?
You should reduce the wine separately and add it
This is close to what I have been doing, haven't used bay leaf which will be added tomorrow, I have used balsamic vinegar and reduced with the onions and garlic which adds a nice dimension, also tomato puree as well which also changes the flavour slightly, the veal demi glacé I use is essential cuisine available online 😘
This looks like a great sauce. Thanks for the video!
Dude how can you do a cooking show with that leprosy on guru arms ? Gnarly bro
Sorry to bother but let me know what is Demi glace?
Are u really a chef?
Hey there! Thx for the video. What kind of red wine would you recommend ?
At work. Chicken and vegetables are left to low boil over night. The next day. The solids are taken out, then about 10 bottles of wine go in the stock. Back on the burner on low for 5 to 7 hours. That's the way I've made red wine reduction.
I had an amazing cut of filet with red wine sauce. The menu of the restaurant said “grilled tenderloin of beef with vin rouge”. Is this the sauce I’m looking to use for it?
Bay leaf that's what I was missing Thanks bro 👍
What joke who has Demi glaze in their home?
Would this or your port sauce be better for a nice fatty ribeye??
Bro what’s wrong with your arm
Bro got monkeypox??
Man I love your videos, not jammed full off bullshit and rambling. Can't believe I'm only just finding them now. Cheers!
The recipe is great and easy to follow. Only remark for everyone who tries this, you can cut the onion in smaller pieces and keep it longer on the pan and it gets you more "gel" to the sauce with less of what ends up in the strainer.
Making this now. Fingers crossed 🤞
Definitely leaving the onions in it. No straining over here! Beautiful recipe.
If you live in New York, Hochul is your Governor. MOVE!!! Not tomorrow, not next month…NOW. Before it's too late.
Demi glace gives me night mare. 16 hours to make.
Beef stock work? I would be putting the sauce on steak.
What's the yield for this recipe? Is this enough sauce for four mains? (Looks great, thanks!)
Any specific red wine?
Can you replace the red wine with something else .? Can’t have alcohol
Garlic went in too early. And, why the crappy 'music'?
Once I saw how you cut the onions I was like NOPE
At the end, I often whisk in cold butter to the wine sauce. This is called Monter au Beurre and adds another depth of flavor. It gives a nice shine and velvety texture.
Why didnt u burn the alcohol? Hmm