Red Wine Sauce



1 cups



1 bottle (3/4 qt.) good quality red wine
1/4 cup finely chopped shallots
1 tbsp. butter
1/2 tsp. paprika
1 tsp. fresh thyme
1 tsp. crushed bay leaves
1/2 tbsp. honey
Salt and pepper


Sautee shallots in butter for 3-4 minutes, until soft. Add paprika, thyme, bay leaves. Sautee for 1-2 minutes.

Add wine, bring to boil and reduce until 1 cup is left. Add honey. Reduce until begins to thicken - reduce to simmer. Do not dry out completely or burn. About 1/2 or 1/3 cup should remain.

Depending on wine used (especially those more acidic, or dry) some may prefer the sauce a little sweeter. Simply add a little more honey - stir in, and sample after 2-3 minutes (takes time for the honey to properly dissolve).

Season with salt and pepper as desired. Strain to remove all solids.

The sauce is very rich in flavour. Dress plate with only a tablespoon of sauce - around, with a little over the meat. Some (like me) may wish for their meat to "swim" in the sauce.

Author's Comments

Got this recipe from a French chef, working in Abu Dhabi, UAE.

This sauce is pretty well a staple. So good, you could just dip baguette bread in it, and eat a whole bowl of it that way!

Works best with lamb, beef, elk (and other game meats).

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