Basic Red Wine Sauce For Beef Or Lamb Recipes
RED WINE REDUCTION SAUCE
After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.
Provided by Desiree.Christian
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
- Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
- Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 221.8 mg, Sugar 0.8 g
RED WINE SAUCE
Make and share this Red Wine Sauce recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 20m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion in butter 3 minutes or until browned. Add wine; cook 3 minutes. Add broth; bring to boil and cook 5 minutes.
- Stir together water and cornstarch. Add to wine mixture and cook 1 minute until thickened. Adjust seasonings with salt and pepper and optional thyme.
Nutrition Facts : Calories 75.2, Fat 4.5, SaturatedFat 2.4, Cholesterol 10.8, Sodium 541.3, Carbohydrate 3.5, Fiber 0.1, Sugar 0.4, Protein 1.9
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RED WINE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
- Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, peppercorns and salt. Cook for 5 minutes, stirring frequently.
- Once the wine has reduced, add the beef stock and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the liquid has reduced by half and the sauce has thickened.
- Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs.
- The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before serving.
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- Heat 1 tbsp oil in a saucepan and add one small chopped onion. Sauté the onion until softened and just beginning to colour. Add one chopped clove of garlic and cook for another minute.
- Stir 50g (2oz) light muscovado sugar and cook for a minute or two, then pour in 300ml (1⅓ cup) red wine.
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