Shallot & red wine sauce

Shallot & red wine sauce

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(45 ratings)

By

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

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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Method

  1. Sauté the shallots in a medium saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
  2. Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine and cook until reduced by two thirds.
  3. Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary. Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.

Recipe from Good Food magazine, November 2005

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Comments

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jrcorfield's picture
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I also forgot to leave a rating

jrcorfield's picture
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Have just held a dinner party and made this sauce to go with beef chops (rib-eyes with bone on) from Laverstoke farm (Jodie Scheckters organic farm in Hampshire).
My guests were in seven heaven with the sauce.
I tweeked it a bit as I thought it too thin (more akin to workhouse gruel) so added some gravy granuals to thicken it and boy how it went down with roast potato's rolled in polenta and mustard powder.
With buttered spring greens every plate was cleared.
A must for the next frite and steak night.

andyf0wler's picture
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I'm not sure if the page is rendering the amount of vinegar required incorrectly today (5 tbsp balsamic vinegar), but this was absolutely foul.

I wanted a nice sauce for an important roast and instead ended up with something to sprinkle over fish and chips, and a ruined Easter roast.

boon3366's picture
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Served this with the Tuscan pork & went down a treat. I removed all shallots/garlic & rosemary befor serving.

koochiekoochiecoo's picture

20 mins to cook lol its taken me 30 mins to chop the the shallots lol

rickmadbiker's picture
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I forgot to give a rating!!!!!

rickmadbiker's picture
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Did this today, I made enough for 4, used it with some frikadella (meatballs) tonight, my wife and I scoffed the lot, ab fab!!! I have been commanded by she who must be obeyed that this now becomes a regular item. I think the timings are a bit out, but PLEASE, persevere with it, it's worth it!. I have never used a G Ramsey before, being more a Delia/jamie follower, but this is brilliant!

scottishlassie's picture
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This was really nice and worth the effort. I didnt read the recipe properly and totally marmalised the garlic so I couldn't fish it out - still tasted great. :)

lanna300winmag's picture

Wow this sauce was excellent. I made it for a moose wellington and it was fantastic. Lots of compliments from the gallery of consumers. Though I hate to admit, that near the end it wasn't thickening quite to what i expected and decided to shake a little gravy mix powder into the mix ..more to thicken as cornstarch or flour would do..but wanted a bit of flavouring with the thickner,,, when I say shake I mean I took the package and merely shook a few sprinkles on top. (Gordon would be apalled) however it worked. I had reduced it quite a bit, but didn't want the wellington to contine cooking inside the pastry and then be tough or dried out.
Absolutley F*** awesome sauce for the moose wellington. Next big wellington dinner will be elk. I'll let you know how it worked out ! cheers to Gord and/or whoever made this available to us wannabe chefs!!

zhagan's picture
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amazing sauce

smortions's picture

Pretty much followed the recipe to the letter BUT added a large dash of port towards the end, which I further reduced. Going to make this again soon...

settii's picture

Special beef burgers need a special sauce, and this is it!! Only problem is the wine... a whole bottle gone. I used a decent Cabernet Shiraz.. half into the sauce and the rest into the cook while waiting for the sauce to reduce! It does take a bit longer than the recipe suggests to get to 'reduced by two thirds.' So..back to wine rack for another bottle to accompany this great dish. If there is any sauce left over (ha, ha) then I will freeze it.

bobbyg's picture

We also did the oven chips with this. And I added mushrooms to the sauce, which were a nice addition.

julietosh's picture
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Forgot to rate!

julietosh's picture
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Cracking sauce, very easy to make too. Used a merlot which was great. Think I will try it with a sweeter dessert wine next time to eat with pheasant.

smurph75's picture
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Really enjoyed the sauce. try using half red wine and port rather than the 400mls of wine, it just adds that extra zing to an already great sauce

elsvuijsters's picture
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Absolutley wonderful sauce! Just takes some time,I made it in the morning and reheated it at night,worked great.
I used a Pinot Noir wine in it.Served it with a ribeye steak, baked potatoes, very small brussel sprout....Gorgeous meal, thank you Mr. Ramsey!

andrewkay's picture

Tasted great, but skimmed some of the oil off during cooking. No need for 4 tbsp...

laceylou1's picture

Can you make this sauce the day before and re-heat it?

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