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–+ servings
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5 from 2 votes

Classic French Red Wine Shallot Sauce

Classic French red wine shallot sauce is the easiest way to add a deep rich velvety smooth sauce to add to your dish. Make it in just minutes, as your beef rests. The recipe makes 2 servings. Use the calculator for more servings.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: French
Servings: 2 servings
Calories:

Ingredients

  • 1 Shallot - thinly sliced
  • 1 cup Dry Red Wine
  • 1 TBSP Demi-Glace/Beef Stock Reduction see blog notes
  • Splash of Red Wine Vinegar
  • ¼ TBSP Butter
  • Salt

Instructions

  • In a pan, over medium heat, add your shallot and a pinch of salt. Let the shallot sweat and become soft and translucent, about 3-5 minutes.
    Try not the brown the shallot, if it starts to color, turn down the temperature.
  • Pour in the red wine.
    If using a stainless steel pan, with a wooden spoon, scrape up any brown bits so that the flavor is reincorporated into the sauce.
  • Whisk in the Demi-Glace.
  • Let the sauce reduce until it becomes a thick enough to coat a spoon, down to about ½ cup. It should be velvety smooth.
  • Add in a pinch of salt and a splash (about ½ tablespoon) of red wine vinegar.
    Taste. If the sauce is bland add another pinch of salt. If your sauce is lacking definition, add another splash of red wine vinegar.
  • Remove from heat and swirl in butter until melted and sauce is shiny.
  • Serve immediately.