Shallot & red wine sauce

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• smithdar

  2007-11-10 14:45:57.571274

  smithdar rated this recipe

  

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• Jake

  2007-12-14 20:30:59.023455

  Jake commented on this recipe

  This takes longer than 20 minutes to reduce the liquids, but it's a very nice sauce. I'd do it again, but allow plenty of time.

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• Rosemary

  2008-02-07 16:23:43.225712

  Rosemary rated and commented on this recipe

  

  Great. Can be done well in advance and goes really well with Beef Wellington. A firm favourite.

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• Rosemary

  2008-02-07 16:23:44.22076

  Rosemary commented on this recipe

  Great. Can be done well in advance and goes really well with Beef Wellington. A firm favourite.

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• Rightho

  2008-03-01 21:42:06.267822

  Rightho rated and commented on this recipe

  

  Takes a long time, and the flavour is disappointing.

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• Belkey

  2008-04-05 16:04:07.831156

  Belkey rated this recipe

  

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• Stacyholl

  2008-06-14 19:21:45.410275

  Stacyholl rated and commented on this recipe

  

  As per other comments takes a while to cook, however the flavour was superb. Used it with Venison Medallions as opposed to Beef steak. Highly recommended.

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• Cathy

  2008-10-01 20:39:12.441363

  Cathy commented on this recipe

  Used this sauce on beef olives.....to die for and have passsed it on to all my mates. First time I have used a Gordan Ramsey recipe, I am more Delia and Jamie but was very impressed. Come on Gordan!!

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• Beth

  2008-10-05 10:00:46.182287

  Beth rated this recipe

  

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• greypartridge

  2008-12-06 13:21:45.225102

  greypartridge rated and commented on this recipe

  

  I found it absolutely delicious, though it did take longer than said to reduce. That's no problem because it could be made in advance. Reading Rightho's verdict I wonder whether he/she was using rubbish wine or stock or vinegar.

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• greypartridge

  2008-12-06 13:33:05.385776

  greypartridge commented on this recipe

  I made the sauce with the listed ingredients. We happened to be cooking French partridges, which I'd stuffed with chopped apple and apricot mustard, though the sauce is clearly designed for a darker meat. I wouldn't have done this with English partridges. The occasion was just lunch. The wine was a pinot noir, the stock was grouse stock and the vinegar was an organic apple balsamic vinegar. I kept tasting the sauce and it got steadily better as it reduced. Thank you, Gordon!

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• greypartridge

  2008-12-09 12:08:46.960233

  greypartridge commented on this recipe

  Had some sauce left over which I froze. Reheated fine and was delicious with roast young grouse.

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• seoclock.co.uk

  2009-01-21 18:17:53.154022

  seoclock.co.uk commented on this recipe

  Absolutley gorgeous, and healthier than when made with a butter and wine roux.

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• Girl Flower

  2009-02-19 08:52:47.18322

  Girl Flower rated and commented on this recipe

  

  Very good sauce, did take much longer than stated but was glad I had been warned by my fellow Good Food chefs and so I allowed for this. Would make again, went very well with steaks for our valentines dinner.

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• Georgelikescake

  2009-03-21 20:18:19.78814

  Georgelikescake rated this recipe

  

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• T0xicCandy

  2009-04-05 11:29:40.248805

  T0xicCandy rated and commented on this recipe

  

  Made this to accompany Gordon's beef wellington - delicious!!!

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• Sir Galahad

  2009-04-10 10:38:50.959516

  Sir Galahad commented on this recipe

  This sauce is wonderful and I mean truly wonderful when used to drench a fresh venison steak, the onions burst with the vinegar flavour which then hits you with a robust wine falvour.... mouthwatering....

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• Sir Galahad

  2009-04-10 10:39:19.297473

  Sir Galahad rated this recipe

  

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• Hannah..x..

  2009-04-20 13:52:02.170812

  Hannah..x.. rated and commented on this recipe

  

  great tasting sauce, i enjoy it over and over :-)

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• Katharine

  2009-07-18 18:41:38.580934

  Katharine rated and commented on this recipe

  

  First Gordon recipe I have ever tried, and will most definitely be trying more as this is delicious! Took a wee while to reduce down, but as was doing Gordon's oven chip and the steaks simulatenously it was not to not have to constantly watch over it. Will make again.

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Ingredients

• 250g shallots , sliced
• 4 tbsp olive oil
• 1 garlic clove , lightly crushed
• sprig rosemary
• 5 tbsp balsamic vinegar
• 400ml red wine
• 400ml beef stock or brown chicken stock, preferably homemade
• knob of butter

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Ingredients

• 250g shallots , sliced
• 4 tbsp olive oil
• 1 garlic clove , lightly crushed
• sprig rosemary
• 5 tbsp balsamic vinegar
• 400ml red wine
• 400ml beef stock or brown chicken stock, preferably homemade
• knob of butter

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