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Recipe: red wine butter sauce


It can be difficult to make just two servings of sauce, but this method produces a small amount of a very delicious and versatile sauce. It’s delicious with seared duck breast and also goes well with beef, lamb or pork. For red meat, substitute beef stock for the poultry stock in the recipe. You can make the sauce ahead up through step 3, then finish it while your meat is resting.


  • 3/4 cup red wine
  • 2 cups duck or chicken stock
  • 1 medium shallot, peeled and thinly sliced
  • 4-5 whole black peppercorns
  • 1/4 teaspoon dried thyme
  • 2 tablespoons tawny port
  • 1 teaspoon brown sugar (optional)
  • 2 tablespoons unsalted butter, divided into four portions

Yield: 2 servings


  1. In a two-quart saucepan, bring wine to a boil, then lower heat to a simmer. Cook until the liquid is reduced to 1/2 cup.
  2. Add the stock, shallot, peppercorns and thyme to the pan. Continue to reduce until you have 1/4 cup of liquid. Remove from heat, strain into a smaller pot, then stir in port and set aside until time for service.
  3. Just before service, bring liquid to a boil. Remove from heat and let sit for two minutes.
  4. Taste sauce for balance; if your wine was very tannic you may need to add the optional brown sugar.
  5. Whisk in butter one piece at a time, making sure that each piece is incorporated before adding the next.
  6. Serve immediately.


By Janet A. Zimmerman

Cooking for Two and Romantic Meals Expert

***Grabbed From: