Red Wine Sauce
Red Wine Sauce
Open in full-screen mode

Red Wine Sauce

10 MIN
45 MIN
1 ¼ cups (310 ml)



  1. In a pot over medium-high heat, brown the leek and onion in the butter. Add the wine and let reduce by half. Add the broth. Bring to a boil and simmer until reduced by three-quarters. Strain through a sieve, pressing firmly with the back of a ladle to extract all the flavours. Return the sauce to the pot and set aside.
  2. In a small bowl, combine the cornstarch and water. Gradually pour the cornstarch mixture into the sauce, whisking constantly. Bring to a boil and simmer for 1 minute or until the sauce has thickened slightly. Season with salt and pepper.


After preparing our recipe for duck breast with roasted leek and onion (see recipe), you will have leftover leek and red onion scraps. Keep them for preparing this sauce: a great way to prevent food waste!

Good with...

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.