Photo of oven baked potatoes, steak and broccoli with red wine sauce.

Recipe: Red Wine Sauce

I’ve had a lot of requests for this recipe, so I’m going to actually post a recipe post for the first time! This is a red wine sauce that I found on a Norwegian blog. The original recipe is available here. It is possibly the best sauce in the known universe!

1/2 red onion, finely chopped
2 tbsp butter
1 tbsp tomato paste
1 tsp dried thyme or similar amount fresh
2 dl* red wine
2 dl* chicken or vegetable stock
2 tbsp balsamic vinegar
1 tbsp worcestershire sauce
2 tsp of brown sugar
salt and pepper

* 1 cup is everything from 2 to 2.5 dl depending on where you are in the world, so use about 1 cup.

  1. Fry the onions on low heat until they’re soft, and add the tomato paste for a couple of minutes at the end. This will round of the taste of the tomato paste a little.
  2. Add the wine, and let most of the alcohol boil off.
  3. Add the stock, thyme, sugar, vinegar and worcestershire sauce and let it boil for a while until it is reduced to about half the original volume.
  4. Strain off the onions and thyme.
  5. Reduce further until it’s thick, or thicken with corn starch if you want a less intense taste.
  6. Add salt and pepper to taste. The sweet/sour balance may need some tweaking too, so use balsamic vinegar and sugar for that. I usually have to add a little extra vinegar.

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