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December 1, 2022

Red Wine Sauce

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When it comes to enhancing the flavors of savory dishes, few ingredients can rival the depth and richness of a well-crafted red wine sauce. Whether you’re preparing a succulent steak, tender roast, or even a hearty pasta dish, the addition of a carefully crafted red wine sauce can take your culinary creations to new heights. In this blog post, we’re excited to share with you our tantalizing recipe for a red wine sauce that will elevate your dishes and leave your taste buds longing for more. So, uncork that bottle of red wine and let’s embark on a flavorful journey into the world of exquisite sauces.

The versatility of a red wine sauce allows it to complement a wide range of dishes. Here are a few serving suggestions to inspire your culinary adventures:

  1. Pair the red wine sauce with a perfectly cooked prime-rib for a restaurant-worthy meal that will impress your guests.
  2. Drizzle the sauce over roasted chicken or lamb for an extra layer of richness and flavor.
  3. Serve alongside roasted vegetables or mashed potatoes to add a luxurious touch to your vegetarian or vegan dishes.
  4. Toss the red wine sauce with freshly cooked pasta, such as tagliatelle or pappardelle, for a delectable pasta dish that bursts with savory notes.
  5. Use the sauce as a dipping accompaniment for crusty bread, allowing the flavors to meld together in each delightful bite.

A well-made red wine sauce can transform an ordinary meal into a culinary masterpiece. With its velvety texture, deep flavors, and sophisticated notes, this sauce adds a touch of elegance to any dish it accompanies. By following our simple yet impactful recipe, you’ll be able to create a red wine sauce that elevates your culinary creations and leaves a lasting impression on your taste buds. So, embrace the flavors of the vine and indulge in the delights of a homemade red wine sauce. Enjoy!

-MBK

Red Wine Sauce

5 from 1 vote
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Cook Time 30 minutes mins
Course sauce

Ingredients
  

  • 5 tablespoons unsalted butter cut into pieces, chilled
  • 12 ounces beef stew meat cut into 1 inch pieces
  • 2 tablespoons tomato paste
  • 2 cups red wine (Cotes du Rhone or Pinot Noir
  • 2 cups beef broth
  • 1 shallot sliced thin
  • 2 tablespoons soy sauce
  • 1 ½ tablespoons sugar
  • 6 sprigs fresh thyme
  • 2 ½ teaspoons cornstarch
  • 1 tablespoon cold water
  • Salt and pepper

Instructions
 

  • In a large saucepan set over medium high heat, melt butter. Add stew meat and cook until well browned and fond forms on the bottom of the pan, 10 minutes.
  • Add tomato paste and cook until darkened in color, about 1 minute. Stir in wine, beef broth, shallot, soy sauce, sugar and thyme sprigs and bring to a boil, scraping up the bottom of the pan to release the fond that formed during the browning process. Cook until reduced to 4 cups, 15 minutes.
  • Strain the sauce through a fine-mesh strainer set over bowl; discard solids. Return sauce to pan and bring to boil over medium-high heat.
  • In a small bowl add 1 tablespoon cold water and 2 ½ teaspoons of cornstarch, stir making sure there are no lumps. Whisk this mixture into the sauce and boil until slightly thickened. Reduce heat to low and whisk in remaining 4 tablespoon butter, 1 piece at a time. Season with salt and pepper to taste.
  • Remove from heat and cover to keep warm.
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