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:
- Pair the red wine sauce with a perfectly cooked prime-rib for a restaurant-worthy meal that will impress your guests.
- Drizzle the sauce over roasted chicken or lamb for an extra layer of richness and flavor.
- Serve alongside roasted vegetables or mashed potatoes to add a luxurious touch to your vegetarian or vegan dishes.
- Toss the red wine sauce with freshly cooked pasta, such as tagliatelle or pappardelle, for a delectable pasta dish that bursts with savory notes.
- 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
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.