How to make red wine sauce

Red wine sauce

Here is a light and fast recipe for red wine sauce that tastes amazing.
Course Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 81kcal


  • 1 teaspoon butter
  • 1 piece Onion
  • 2 pcs Scallops
  • 1.5 tsp Thyme dried
  • 3 dl Red wine
  • 2 dl Water
  • 1 piece Okso cotton dice possibly 2
  • 1 tbsp Tomato puree
  • 1 tbsp Acacia honey or almond honey / sugar

Additional tips

  • 2 tbsp beef fin adds extra flavor - only half a broth
  • 0.5-1 dl cream adds an extra soft taste


  • Melt butter in a saucepan and put it on medium heat.
  • Put the chopped onions in the butter. Cook them well for a couple of minutes. They should not take color.
  • Add the dried thyme and cook approx. 1 minute
  • Then add half of the water and half of the red wine. Add tomato purée and beef broth in (and possibly beef fund - read more under tips). Make sure the broth is dissolved in the liquid. Cook well for 3-4 minutes.
  • Pour it all through a sieve so you end up with a nice and clear liquid.
  • Then add the remaining red wine and water, as well as the acacia honey.
  • Turn up the heat so that it boils strongly. Let the sauce boil 1/3 in or until it has the consistency you want.
  • Taste with cream. CAUTION with salt. Often nothing should be added at all, as there is a lot of salt in broth, so if you use broth first, start with 1 dice. There is a lot of difference between the brands.



  • I mainly use beef fund. It can be bought in many variations. I use half a beef-broth, and about 2 tbsp fund. You can always add more at the end if you want more flavor.
  • The cream is really good to finish of the taste. It may be boiled if you want to cook it a little more after adding it. You can leave it if you want your sauce a bit more healthy.