Bottle Of Red Wine Sauce Recipes
RED WINE SAUCE
Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1/3 cup
Number Of Ingredients 3
Steps:
- Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
- Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.
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 REDUCTION STEAK SAUCE
Delicious red wine-based sauce that pairs perfectly with filet mignon or New York strip steaks. This can also go well with a roast or prime rib.
Provided by Randy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
- Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 25.2 g, Cholesterol 22.9 mg, Fat 9.5 g, Fiber 5 g, Protein 6.4 g, SaturatedFat 5.7 g, Sodium 476.6 mg, Sugar 9.8 g
RED WINE SAUCE
Enjoy this deliciously rich red wine sauce as an accompaniment to steak. It's easy to make - cook it while steaks are resting then drizzle over when it's ready
Provided by Barney Desmazery
Categories Condiment
Time 15m
Number Of Ingredients 8
Steps:
- Pour the fat out of the pan you cooked your steaks in, but don't clean it. Place the pan back on the heat with half the butter and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.
- Boil the sauce down to about 200ml in total, then taste and season. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Serve the steaks on warm plates and spoon the sauce over the top.
Nutrition Facts : Calories 212 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium
RED WINE SAUCE FOR BEEF
Open a bottle of Merlot or Cabernet Sauvignon, reserve one cup for cooking, enjoy the rest with your S.O. or your dinner guests!!! This spectacular sauce can be made in advance & reheated to serve with roast beef or a steak!!!
Provided by CountryLady
Categories Sauces
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Soak mushrooms in water for 20 minutes or until soft.
- Heat oil in a pot over medium heat; add onions, carrots & celery and saute for about 7 minutes.
- Add garlic & saute for another minute.
- Stir in the flour and cook, stirring constantly, for about 2 minutes.
- Add the stock, tomato paste, thyme, bay leaf, parsley stalks, mushrooms & their soaking liquid; bring to the boil, stirring occasionally.
- Reduce heat to low and cook for 45 minutes or until strongly flavoured & slightly thickened; strain sauce, pressing down on solids to remove as much liquid as possible.
- Discard solids & reserve liquid.
- Place red wine & balsamic vinegar into pot; bring to a boil and boil until reduced by half.
- When ready to serve, add reserved liquid to the wine/vinegar mixture and bring to a boil; stirring constantly, boil until the sauce is thickened & rich tasting, about 5 minutes.
Nutrition Facts : Calories 110.8, Fat 4.9, SaturatedFat 0.8, Sodium 429.1, Carbohydrate 7.7, Fiber 1.1, Sugar 2.3, Protein 2.2
DELICIOUS RED WINE SAUCE
Make and share this Delicious Red Wine Sauce recipe from Food.com.
Provided by Allyoop
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook onions in butter until soft.
- Stir in flour and cook for one minute.
- Add the rest of the ingredients and simmer for 5 minutes.
- Never let sauce boil.
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