📝 Intro

A rich, velvety red wine sauce infused with herbs and onions.

🧾 Ingredients

(Serves 4)

• 600ml Red wine
• ½ Onion, chopped
• 3 Thyme sprigs
• 2–3 Bay leaves
• 100g Butter

🔪 Instructions

1. Finely chop the onion.
   
2. In a pot, pour in the red wine and add the onion, thyme, and bay leaves.
   
3. Simmer on medium heat until the wine has reduced by about half.
   
4. Strain the mixture into a bowl to remove solids.
   
5. While still warm, add the butter to the wine reduction and stir until fully melted and emulsified.

⏱ Details

Prep Time: 5 minutes
Cook Time: ~20–25 minutes
Difficulty: Easy
Perfect With: Red meats, roasted vegetables, gourmet mains

🎥 Watch the Video

Here you can watch it !!!

https://youtu.be/7IC_ipuU9sM

💡 Notes & Tips

• Wine Selection: Use a dry red wine like Chianti, Merlot, or Cabernet Sauvignon. Avoid sweet wines—they’ll change the flavour profile.
  
• Don’t Skip the Herbs: Bay leaf and thyme add depth. You can also try rosemary for a different twist.
  
• Butter Quality Matters: A high-quality unsalted butter enhances the creaminess and texture of the sauce.
  
• Make It Ahead: This sauce can be made ahead of time and gently reheated. Store it in the fridge for up to 3 days.
  
• Serving Ideas: Perfect with steak, pork tenderloin, or even roasted root vegetables. Try it over mashed potatoes for a restaurant-style dish.
  
• Consistency Fix: If your sauce is too thin, let it simmer longer before adding butter. If it separates, whisk vigorously off heat.