Step 1

Heat the butter in a frying pan, fry the shallot on low heat for 2 minutes.

Step 2

Add the garlic and vinegar, stir for 1 minute.

Step 3

Pour in the red wine and sprig of herb, bring to the boil then lower to medium heat allowing the wine to reduce for 5 minutes.

Step 4

Now add the beef stock pot and hot water, bring to a boil and simmer for 5 minutes. It can be served with the shallots in; just remove the herb sprig.

Step 5

Season with salt and black pepper.

Step 6

Add a pinch of sugar if you like a sweeter sauce

Step 7

For extra creaminess and a glossy sauce add more butter at the end.

Step 8

For a smooth red wine sauce - use a sieve over a jug to remove the onion and herbs.

Step 9

If you have cooked steak or other meat/vegetables in another pan. Add the finished red wine sauce and deglaze the pan picking up all the leftover sediments and juice to add more flavour to the jus.

Step 10

Want a thicker sauce? Thicken the jus using an equal amount of cornflour and water. Bring to the boil and then simmer until at desired thickness.