Rødvinssås

Name: Rødvinssås
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Danish/Norwegian
Ingredients: Beef or veal stock — 400 ml (1 2/3 cups); Red wine — 250 ml (1 cup); Shallots, minced — 2; Redcurrant jelly — 30 g (2 tbsp); Butter — 30 g (2 tbsp); All-purpose flour — 15 g (2 tbsp); Salt and pepper — to taste

The Quirky Foodster Team

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10 min

Prep

25 min

Cook

Ingredients

Beef or veal stock — 400 ml (1 2/3 cups)
Red wine — 250 ml (1 cup)
Shallots, minced — 2
Redcurrant jelly — 30 g (2 tbsp)
Butter — 30 g (2 tbsp)
All-purpose flour — 15 g (2 tbsp)
Salt and pepper — to taste

Method

Combine red wine and shallots in a saucepan; simmer until reduced by half.
Add stock and redcurrant jelly, simmer 20 minutes until reduced and slightly thickened.
In a separate small pan, melt butter and whisk in flour to form a paste (beurre manié).
Whisk small pieces of the butter-flour paste into the simmering sauce until desired thickness is reached.
Season with salt and pepper to taste; strain if a perfectly smooth sauce is desired.

Cultural Background: A rich red wine sauce built on a dark stock reduction, rødvinssås is a Danish and Norwegian classic served with roasted meats, particularly the Christmas roast pork or duck (flæskesteg/andesteg) central to Scandinavian holiday dinners.

Tips: • Adding the butter-flour paste in small pieces gives better control over final thickness than a pre-made roux. • Redcurrant jelly adds characteristic sweetness that balances the wine's acidity.

Variations: • Add pan drippings from roasted meat for extra depth. • Use port instead of some red wine for a sweeter, richer version.

Storage: Refrigerate up to 3 days in an airtight container.

Reheating: Reheat gently over low heat, whisking occasionally. Nutrition (per serving) Approx. 60 kcal, 0.5 g protein, 3 g fat, 5 g carbohydrate per 60 ml serving. FAQs What is rødvinssås traditionally served with? Roast pork or duck, especially the Danish Christmas dinner centerpiece flæskesteg. What is beurre manié? A paste of equal parts softened butter and flour, whisked into a simmering sauce to thicken it smoothly without lumps.

FAQs: What is rødvinssås traditionally served with? Roast pork or duck, especially the Danish Christmas dinner centerpiece flæskesteg. What is beurre manié? A paste of equal parts softened butter and flour, whisked into a simmering sauce to thicken it smoothly without lumps.