Easy Cabernet Sauce for Beef or Lamb

Kentucky Cabernet
Diana Rattray
  • Total: 26 mins
  • Prep: 10 mins
  • Cook: 16 mins
  • Yield: 2 cups (8 servings)
Nutritional Guidelines (per serving)
217 Calories
17g Fat
10g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 cups (8 servings)
Amount per serving
Calories 217
% Daily Value*
Total Fat 17g 22%
Saturated Fat 9g 46%
Cholesterol 41mg 14%
Sodium 295mg 13%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Protein 3g
Calcium 52mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use a good quality cabernet to make this rich and flavorful red wine sauce. It's is an excellent choice for roast beef, steaks, or lamb, and it makes a fabulous sauce for venison as well.


  • 1 tablespoon olive oil (or meat drippings)
  • 3 green onions (finely sliced)
  • 1 tablespoon all-purpose flour
  • dash black pepper (or seasoned pepper)
  • 3/4 cup Cabernet Sauvignon (good quality)
  • 1 1/2 cups beef stock (low sodium)
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Dash salt (or to taste)
  • Optional: Gravy Master or similar browning sauce

Steps to Make It

  1. Gather the ingredients.

  2. Heat the olive oil in a small saucepan or saucier over medium heat; add onions, and cook for 1 minute. Blend in flour and pepper. Cook, stirring, for 1 minute.

  3. Gradually stir in cabernet and beef stock. Let the mixture simmer briskly until reduced by about half, stirring occasionally.

  4. Add heavy cream and butter; continue simmering until reduced down to a nicely thickened sauce. Taste, and add a little salt, if needed.

  5. Stir in Gravy Master or other browning sauce, a few drops at a time, until you have the sauce as dark in color as you like. 

  6. Strain the sauce through a fine-mesh sieve, if desired. Serve with roast beef, steak, venison, or lamb.

  7. Serve and enjoy!


  • If you have drippings from a roast or steak, use a few tablespoons of the drippings in place of olive oil or remove the roast to a warm platter, and prepare the sauce in the same roasting pan.
  • Browning sauce is basically a blend of seasonings and caramel coloring. It is used to add a rich brown color to gravies, sauces, soups, and stews. It has very few calories and very little sodium, and it takes very little to add color. In grocery stores, browning sauce is usually located near canned gravy and gravy mixes. Gravy Master and Kitchen Bouquet are two popular brands.

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