Aaah, Swedish red wine sauce... Poured over oxf...

17 Oct 2025

Aaah, Swedish red wine sauce... Poured over oxfilé, potato gratin, or just eaten by the spoonful... So delicious. Original recipe by Karl, I made tiny changes to use ingredients easily available to me in Spain.

Ingredients

Enough for 4 generous servings.

• 1 shallot onion
• 1 tbsp butter
• 1 tsp sugar
• 1 tbsp tomato purée (also works with crushed tomatoes)
• 1 pinch of dry thyme
• 250ml red wine
• 250ml water
• 1 knorr cube
• 1 tsp maizena
• a few cracks of black pepper

Instructions

1. Finely chop the shallot. Melt the butter and sauté shallot, thyme, sugar and tomato paste.
2. Add the red wine and simmer for 5 minutes
3. Add the water and the bouillon cube. Whisk so the cube melts away. Let it cook for about 15 minutes on medium heat.
4. Strain the sauce to remove the shallot bits, and season with a little freshly ground black pepper. Pour back into saucepan.
5. Mix the cornstarch with 1 tablespoon cold water and pour into the sauce. Stir until sauce thickens. Serve.

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