Easy recipe for a redwine sauce.....dont just say red wine!?!
Easy recipe for a redwine sauce.....dont just say red wine!?
Answers:
Try the following
Red wine sauce
2 shallots, finely diced
1 clove garlic, finely diced
1 tsp olive oil
250ml/8?fl oz red wine
150ml/5fl oz jellied beef stock
20g/?oz cold butter cubed
Method
1. Sweat the shallots and garlic in the olive oil. Add the red wine and reduce until syrupy.
2. Add the beef stock and strained mushroom soaking water. Reduce until the sauce reaches a coating consistency.
3. Sieve into a clean pan, bring to a simmer then whisk in the cubed butter to thicken. Check the seasoning.
Red wine sauce
1 glass red wine
1 stock cube
pinch of sugar
pinch of salt
?oz unsalted butter
Reduce the red wine in a small pan for a few minutes. Crumble in the stock cube and then stir in the sugar, salt and butter. Heat for a further two minutes, or until thickened.
For the red wine sauce
1 glass red wine
2 tbsp double cream
2 cloves garlic, crushed
Method
For the red wine sauce, reduce the glass of red wine in a small saucepan for 3-4 minutes. Add a large splash of cream and the crushed garlic. Simmer for another 2-3 minutes, stirring occasionally.
Red Wine Sauce w/ Mustard & Thyme
Yields approximately 1/2 cup, enough to sauce
2 medium shallots, minced
1/2 cup dry red wine
1/2 cup homemade stock (chicken, beef, lamb, or venison)
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons unsalted butter, cut into pieces
1 teaspoon minced fresh thyme leaves
Salt and ground black pepper, to taste
After sautéing properly, remove meat or chicken from the pan leaving the residual fat that it was cooked in. There should be some brown bits of meat or chicken in the pan leftover from the cooking. This is called fond. Leave it right where it is. Add the shallots to the pan and cook over low heat stirring frequently until the shallots are translucent.
Raise the heat to high, add wine, stock, and bring to a boil. At this time loosen any of the browned bits stuck to the pan with a wooden spoon and incorporate them into the sauce. Boil until the liquid is reduced in half.
Reduce heat to medium, add the balsamic vinegar and Dijon mustard and cook until the sauce has the consistency you like. It should be thick enough to coat regular spoon. I hesitate to give cooking times for each of these steps because the amount of heat (Btu's) varies from stove to stove.
Remove from heat and stir in butter. This will help thicken it a little more and give it a nice glossy appearance. Add the fresh thyme, season with salt and pepper to taste and serve over your main course immediately.
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Quick Red Wine Sauce w/ Mustard & Thyme
Now if you want even a pan sauce that takes less time but still adds flavor to what you are preparing, this is a good one. Notice I reduced the amount of liquid by half to reduce the reduction time.
1/4 cup chicken stock
1/4 cup red wine
1 teaspoon Dijon mustard
1 Tablespoon. unsalted butter
1 teaspoon fresh thyme
After sautéing properly, remove meat or chicken from the pan leaving the residual fat that it was cooked in. Add the chicken stock and red wine and reduce over high heat by half (1/4 cup). Whisk in the butter, mustard, thyme and serve.
Now that's fast and will be so much better than no sauce at all.
Red Wine Reduction Sauce Ingredients
2 tbsp butter
2 tbsp finely chopped shallots
1/4 cup balsamic vinegar
1 cup red wine (Can be made with any hearty red, or use something sweeter and richer if you prefer: port or marsala wine will complement pork very nicely)
1 tbsp veal demiglaze (available in a jar) diluted in 1 cup hot water
Red Wine Reduction Sauce Steal This Recipe? step-by-step instructions
1) Melt butter in small saucepan over medium heat.
2) Add shallots and cook until golden, about 3 minutes.
3) Increase heat to moderate-high, and add vinegar.
4) Cook another 2 minutes, and add wine.
5) When sauce is reduced by about half, add the diluted demiglaze.
6) Cook until the liquid volume is again reduced by half.
Note: This sauce takes 20-25 minutes to prepare. It can be prepared a day ahead if you prefer, and reheated over moderate-low heat.
For more recipes, go to www.supermarketguru.co
It really depends on what you want to have it with as their are several recipes.
This is a basic marinade
RED WINE MARINADE
1 c. dry red wine
2 tbsp. red wine vinegar
2 cloves garlic, pressed
1 tsp. oregano
2 tbsp. vegetable oil
1/4 c. Worcestershire sauce
1/4 c. soy sauce
1/2 c. Italian dressing
Combine all ingredients and mix well. Pour over steak and refrigerate for 1 hour, turning at least once before grilling.
If you mean not to use Red Wine, use red wine vinegar.
I thought you said easy! Why dont you just reduce abbout 2 cups of red wine by about three quarters and whisk in some cold butter. It wont have the depth of a more complicated sauce but it is easy.