Shallot & red wine sauce

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• zhagan

  12 August 2011

  zhagan rated and commented on this recipe

  

  amazing sauce

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• Lanna

  21 October 2011

  Lanna commented on this recipe

  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!!

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• scottishlassie

  04 January 2012

  scottishlassie rated and commented on this recipe

  

  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. :)

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• Rickmadbiker

  23 January 2012

  Rickmadbiker commented on this recipe

  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!

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• Rickmadbiker

  23 January 2012

  Rickmadbiker rated and commented on this recipe

  

  I forgot to give a rating!!!!!

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• koochie

  03 February 2012

  koochie commented on this recipe

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

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• Andrea

  10 March 2012

  Andrea rated and commented on this recipe

  

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

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• ayesha.nightingale

  02 April 2012

  ayesha.nightingale rated and commented on this recipe

  

  Delicious. :) Really good with the Melty Mushroom Wellingtons. (http://www.bbcgoodfood.com/recipes/12804/melty-mushroom-wellingtons)

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• Andy

  09 April 2012

  Andy rated and commented on this recipe

  

  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.

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• JohhnyC

  10 June 2012

  JohhnyC commented on this recipe

  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.

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• JohhnyC

  10 June 2012

  JohhnyC rated and commented on this recipe

  

  I also forgot to leave a rating

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• Frank

  12 June 2012

  Frank rated and commented on this recipe

  

  Absolutely fabulous. This recipe is perfect, i am afraid people who are unsatisfied go wrong in the prep somewhere. Reduction takes quite a while longer though

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• tbsxy

  10 August 2012

  tbsxy commented on this recipe

  Ive just finished making this sauce for a dinner party that we're holding. Granted, it took a little longer to make than stated, but not much. This is my first attempt at making a jus for steak, and I so wanted it to be GREAT. I wasnt disappointed ..... it was absolutely FANTASTIC!!!!! Followed the recipe to the letter, and i definately wont be trying to improve on a sauce that, in my opinion, is already perfect. Thank you Gordan for passing this little gem on.

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• Lau70

  13 September 2012

  Lau70 rated and commented on this recipe

  

  superb, but allow extra time for reducing

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• same965

  23 September 2012

  same965 rated this recipe

  

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• imfeelingmad

  27 October 2012

  imfeelingmad rated and commented on this recipe

  

  Great depth of flavour, i have made this a few times and it's now my favourite red wine sauce recipe! Even without any of the steak juices it's delicious. takes longer than 30mins, but to speed up the process increase the heat! definitely worth the wait, and the onions taste delicious and sweet. cannot recommend this recipe enough!

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• Josh

  04 November 2012

  Josh rated and commented on this recipe

  

  This sauce is absolutely fantastic! The sauce definitely takes a while to make, but well worth it.

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• gillian

  01 December 2012

  gillian rated and commented on this recipe

  

  Amazing taste - took a lot longer than 20mins though

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• Mary

  14 December 2012

  Mary rated and commented on this recipe

  

  Excellent and easy. I used bought liquid stock which was fine. I strained the sauce before serving to get a smooth finish. Great for Steak Rossini. I'm doing again in a few days.

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• Gilesey

  21 December 2012

  Gilesey commented on this recipe

  I made this sauce on Saturday night with some lovely steaks for a family meal,everyone loved it so I am making it again for friends to go with venison on Christmas Day. One think I did do different was I blended to smooth sauce so no bits from shallots. May add some blackberries for a variation.

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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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