Red Wine Sauce #1

From Shane on *Forum: Link here


1 Spanish onion, coarsely chopped

1 carrot, coarsely chopped

1 stalk celery, coarsely chopped

1 Granny Smith apple, coarsely chopped

2 cloves garlic

2 tablespoons grape seed oil

1 750ml bottle Burgundy/Red Wine

2 cups Port

1 cup chicken stock


In a medium saucepan, caramelize the onion, carrot, celery, apple, and garlic in the grape seed oil. Add the Burgundy and the Port and simmer over medium heat for 2 hours. Strain and place in a small saucepan with the chicken stock. Continue to simmer over medium heat for 1 hour, or until reduced to 1/2 cup.


Yield: 1/2 cup


Red Wine Sauce #2 – serves 2

From Chuck on Auswine forum: Link here

  1. Place Shallots, castor sugar, butter and olive oil in heavy base large pan and cook on very low heat for say 10 -15 minutes until the shallots have caramelised (lightly browned but no black as it can impart a burnt taste).
  2. Add red wine and port and turn up heat to high.
  3. Reduce to about 10 - 20% (or lower) of volume. This concentrates the flavour and is the key to its intense flavour allowing only a few TBS for each person and stops it running into the vegies and making a soup. When cooled it should by have a runny light cream consistency. This was my early mistake. The sauce was too runny and lacked concentration.
  4. Pour thru sieve, place in small pot, and set aside while the steaks are cooked.
  5. When ready to serve reheat sauce (not to boiling) and add a small splash of wine to freshen the flavour and a good TBS or so of butter. Too hot and the butter will separate. Mix thru and the butter will thicken and make the sauce shine. Perhaps take it off the heat before adding the butter.