Oliverail Vin Rouge

Name: Oliverail Vin Rouge
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 3 cups (700 ml)
Cuisine: French Classic
Ingredients: 2 échalotes Shallot; 1 gousse d’ail Garlic; 10 g de beurre Butter; 50 cl de vin rouge (500 ml) Red Wine; Poivre mignonette (2 g) Pepper; 1 feuille de laurier Bay Leaf; 2 branches de thym frais Thyme; 1 pincée de sucre (2 g) Sugar; 40 cl de fond de boeuf (400 ml) Beef Stock; Sel (2 g) Salt; Piment d’espelette (optional) (1 g) Espelette

Independent adaptation of a publicly published Philippe Etchebest recipe. Not affiliated with, sponsored by, or endorsed by Philippe Etchebest.

From a starred kitchen.

Ratio

Red Wine 500 mlBeef Stock 400 ml

Ingredients

Shallot — 2 échalotes
Garlic — 1 gousse d’ail
Butter — 10 g de beurre
Red Wine — 50 cl de vin rouge (500 ml)
Pepper — Poivre mignonette (2 g)
Bay Leaf — 1 feuille de laurier
Thyme — 2 branches de thym frais
Sugar — 1 pincée de sucre (2 g)
Beef Stock — 40 cl de fond de boeuf (400 ml)
Salt — Sel (2 g)
Espelette — Piment d’espelette (optional) (1 g)

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Companion jar

Oliverail Vin Rouge wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 5 stars · 1 national award

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First run is small.

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Provenance

Philippe Etchebest works in French southwest / bistronomie at Hostellerie de Plaisance; credentials include Michelin 2* (Hostellerie de Plaisance, Saint-Émilion); Meilleur Ouvrier de France 2000.

Originally published as Sauce Vin Rouge.

Adapted from a Philippe Etchebest recipe (Philippe Etchebest / philippe-etchebest.com Programme Mentor (re-eligible under §1 v2 2026-07-18)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Philippe Etchebest / philippe-etchebest.com Programme Mentor (re-eligible under §1 v2 2026-07-18) (published as “Sauce Vin Rouge”). Full citation lives in Provenance.

Companion jar