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How to Make Michelin Star Red Wine Sauce

How to Make Michelin Star Red Wine Sauce


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

This is a chef-style sauce, promising fruity and full-bodied flavour ideal for pairing with beef or venison. For larger tables simply multiply the ingredients.


Method

  1. Soften the shallots in butter
  2. Add the garlic then cook over low heat for a couple of minutes
  3. Add vinegar, sugar, herbs and spices
  4. Boil to a syrup
  5. Add the red wine and reduce to a syrup
  6. Add the beef stock and simmer for 15 minutes, reducing by half
  7. Thicken slightly with a little cornflour
  8. Pour the sauce onto the cooking pan to deglaze all the meat juices
    from the pan, then pass the sauce back into a clean saucepan
  9. Bring back to the boil and slowly whisk the cold butter into the
    sauce until fully emulsified
  • The Ingredients
  • 5 g unsalted butter
  • 2 x shallots finely sliced
  • 1 x clove garlic sliced
  • A few thyme leaves
  • 1 x bay leaf
  • 6 x black peppercorns
  • 1 tsp. sugar
  • 1 tsp. red wine vinegar
  • 200ml full bodied red wine
  • 250ml beef stock
  • 10 g cold, diced butter
  • 1 tsp. corn flour mixed with a little cold water

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