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Red Wine Sauce

  • Yield: Makes 1/3 cup
Red Wine Sauce

Source: Everyday Food, January/February 2006


  • 1 cup red wine
  • 2 tablespoons cold butter, cut up
  • Coarse salt


  1. Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.

  2. Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.

Reviews (5)

  • marlenebroady 28 Jun, 2013

    Tasteless and bitter. Too thin. Not worth the time or calories.

  • drinkandeatfree 23 Jul, 2012

    Wow what a great way to cook. I personally will sear any type of meat but these are great ways too.

  • laura fulton 13 Mar, 2011

    As written, this yields a very thin sauce. I will try again, but will reduce to 3 Tbsp. (not 1/4 cup).

  • michaela698 1 Jul, 2008

    this is actually great when done with port wine

  • TracyNBB 8 Apr, 2008

    The pictue showed up, but no recipe. Am I missing something?

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