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Honey garlic red wine sauce served
Elegant, deep purple sauce perfect for steak

Honey garlic red wine sauce

Author: Flavelo
Recipes Sauces and Gravies
Red wine sauce (a variation of sauce bordelaise) is a game of patience. The acidity and tannin content of the wine are tamed during cooking, providing a deep, complex base. The role of honey here is not to sweeten, but to round off the acids and provide the gloss (glaze) of the sauce.
🕒 Prep Time 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Frying pan
  • Fine mesh sieve
  • Wooden spoon

Allergen Information

⚠️ Sulphur dioxide (in wine)

Instructions

1 ✓

Finely chop the onion and garlic.

Tip: Cutting as finely as possible helps the onion almost melt away and thicken the sauce.
2 ✓

Melt the butter in the pan and sweat the onion until translucent, then add the garlic.

Tip: The 'translucent' state indicates the onion cell walls have softened, but the sugar hasn't caramelised yet.
3 ✓

Pour in the red wine and boil until the liquid reduces to a syrupy consistency (by about half to two-thirds).

Tip: This step is critical: the alcohol evaporates, and the wine flavour concentrates.
4 ✓

Add the stock, balsamic vinegar, and honey.

Tip: Balsamic vinegar adds depth, while the stock adds body to the sauce.
5 ✓

Simmer over a low heat for 10-15 minutes until thickened.

Tip: Collagen (from the stock) and sugars (honey, wine) thicken the sauce to a gelatinous and syrupy consistency.
6 ✓

Strain the sauce through a fine sieve, pressing out the juices from the onion.

Tip: Straining gives that professional, restaurant-style silkiness we often miss at home.
7 ✓

Season with salt and pepper.

Tip: Always salt at the end, as salt concentration increases during reduction, making it easy to oversalt at the start.

Recipe FAQ

The sauce is too sour.
The wine didn't reduce enough, or the wine was too acidic. Boil it longer, or add a pinch of baking soda (careful, it foams!) or more honey.
It's not thick enough.
Boil it longer (reduction), or thicken with a little cold butter at the end (monter au beurre).

Ingredients

  • 150 ml Red wine (dry, good quality)
  • 30 g Butter
  • 1 pc Red onion
  • 2 cloves Garlic
  • 200 ml Beef stock
  • 40 g Honey
  • 10 ml Balsamic vinegar
  • 1 pinch Freshly ground black pepper
  • 1 pinch Salt