A variety of wine sauces are perhaps the most popular condiment among Europeans. They are
goes well with both meat dishes and poultry, pork, fish. Wine
sauces are made from port wine, champagne, dry and fortified wines. Drink selection -
a real art, which is important to master perfectly if you want to get
original, incomparable taste.
Conservatives should prefer wines with a tart, grassy taste.
Experimenters - savory fruit drinks. Goes well with beef and mushrooms
Cabernet Sauvignon. This wine can be used to make pancake gravy
and meat. With pork, chicken, salads and desserts, Bastardo and
Pinot noir.
When preparing a sauce, it is important to remember that the higher the alcohol content, the
sweeter end product. Excellent seasoning for salads
made from cold wine with sugar and olive oil. Onion, brussels
cabbage, potatoes will acquire an unusual taste if you fill them with red wine with
olive oil. Delicious and healthy sandwiches with vegetables will turn out,
marinated in wine sauce.
Well, the secrets of making a good sauce are simple.
These are quality ingredients.
good mood and the right technology.
The seasoning preparation technology is simple, but takes about sixty minutes.
You will need the following ingredients:
- 1 tbsp. red dry wine;
- 2 tbsp. beef broth;
- 100 g of butter;
- 2 tbsp. l. flour;
- ground pepper / salt.
Cooking technology:
1. Put 50 g of butter in a medium-sized container. Warm up on
low heat until golden brown.
2. While stirring, add flour, stir until smooth.
3. Add beef broth, cook for two minutes.
4. Gradually pour out alcohol, cook for 40-50 minutes. The initial weight is usually
doubles down.
5. At the very end, salt, pepper, cook for 10 minutes until completely thickened.
White wine sauce - gourmet recipe
White wine sauce is traditionally served with fish and poultry dishes. cook it
any hostess can, and the process itself will take her no more than ten minutes. For
seasoning, designed for four servings, you will need the following set of ingredients:
- 0.5 st. dry white wine;
- 0.5 st. cream;
- 0.5 st. milk;
- 2 tbsp. l. butter;
- 3 tsp flour;
- feather onion;
- salt pepper.
Cooking technology:
1. Onion - cut, fry in butter for 1-2 minutes.
2. Pour in the wine, boil down to half.
3. Add milk with cream, cook until boiling.
4. Stir the butter with flour until smooth.
5. While stirring, simmer for four minutes. At the end add
salt, pepper, herbs. Serve warm.
Creamy wine sauce: a gentle seasoning for your favorite dishes
This exquisite seasoning will decorate any fish or meat dish. For cooking
take:
- 30 g of oil;
- onion;
- 100 ml of white wine;
- 1 tsp mustard;
- 250 ml of cream;
- black pepper/salt
Cooking technology:
1. Melt the butter in a compact container, finely chop the onion, fry
2 minutes.
2. Add wine, mix, reduce the resulting mass by half.
3. Pour in the cream, add mustard, salt, pepper. Serve hot.
Wine and honey sauce: tasty and healthy
Wine and honey sauce goes well with fried pork ribs. For his
cooking you will need the following ingredients:
- 200 g of honey;
- 70 g of balsamic vinegar;
- 150 g of white wine.
Cooking technology:
1. Mix honey with balsamic vinegar.
2. Pour in the wine, bring to a boil. Be careful not to spill liquid over
the edges.
3. The consistency of the sauce should resemble caramel. Serve warm to the table
form.
What to cook with wine sauce
As you can see, making wine sauce is a simple matter. The main thing is to decide
menu and decide what dishes to serve it with. First of all, wine sauce is prepared for meat or steak. But the sauce also goes well with other products. Herring in wine sauce is especially delicious.
Herring in wine sauce
To prepare a delicious delicacy, take:
- 2 herrings;
- 1 pc. cinnamon, ginger;
— 6 pcs. cloves;
- pepper, salt, sugar;
- 1 tbsp. l. guilt;
- 1 tbsp. l. apple cider vinegar;
- 50 ml of vegetable oil.
Cooking technology:
1. Clean the herring from the bones, cut into thin slices.
2. Pour water into the pan, put 4 tbsp. l. sugar and spices.
3. Cook for 15 minutes. Cool, add wine and apple cider vinegar.
4. Put the herring on a dish, pour vegetable oil and a small portion
prepared sauce, put a layer of herring on top, pour marinade, and so
two or three layers. Put in the refrigerator overnight.
Wine sauce rabbit recipe with photo
Do you want to pamper your loved ones or friends with a delicious dietary product? A great
option - rabbit in wine sauce. This dish is especially popular in
Mediterranean countries. We also fell in love with it, since rabbit meat has
delicate taste and piquancy. For cooking you will need:
- rabbit 1.5 kg;
- tomato - 1 pc.;
- bow - 1 pc.;
- garlic - 2 cloves;
- butter (butter + olive) - 50 g each;
- dry red wine - 250 ml;
- flour - 3 tbsp. l.;
- spices / salt.
Cooking technology:
1. Wash the rabbit, dry it, chop coarsely.
2. Peel vegetables, cut.
3. Pour the oil into a deep container, roll the pieces of meat in flour, fry until
golden crust.
4. Then add vegetables, salt, fry for 10 minutes. Stir, simmer
over low heat 1.30.
5. Add wine, add spices, fragrant herbs. Sauce left over
cooking, pour into a gravy boat and serve with meat.
Lamb in wine sauce: an exquisite gourmet dish
Lamb in wine sauce, or chakapuli, is one of the traditional Georgian dishes.
kitchens. Meat with a delicate aroma and authentic taste goes well with lavash
and green cherry plum. Take these ingredients:
- 2 kg of meat tenderloin;
- 250 ml of white wine;
- 4 tbsp. spoons of tkemali;
- 4 cloves of garlic;
- herbs, salt.
Cooking technology:
1. Cut the meat, put in a cooking container.
2. Cut greens, add to meat.
3. Pour in tkemali, wine, stir well, simmer over low heat for
60 minutes.
Steak in wine sauce
Similarly, prepare a steak in wine sauce. Seasonings prepared in
wine, especially took root in European cuisine. However, thanks to its
versatility, they can decorate any dish of oriental cuisine. Matches well
wine sauce with fried, baked, boiled and chop meat, vegetable salads,
chicken and chicken breast. Aromatic seasoning gives a special piquancy to pork
ribs and seafood dishes - mussels and shrimp.
In order to get a sauce of a thicker consistency, it must be boiled in
within ten minutes.
Has a skin formed on the sauce during cooking? Add butter and sauce
will look perfect before serving.
The sauce is cold and the guests haven't arrived yet? No problem. Heat it up in a steam bath.
It's no secret that wine sauce goes great with fish. To give her more
for more flavor and piquancy, add some dried basil or thyme.
Here it is - a universal wine sauce. Experiment, and let each new
the dish will be tastier than the previous one.
Wine sauce is an exquisite gravy for fish and meat. Combining the astringency and aroma of wine, it can be decorated with a variety of ingredients. Wine loves spices and seasonings, which give it unusual flavors. Experimenting with sauces on wine, professional chefs and housewives get amazing sauces. However, there are general rules for preparing such dressings.
Basic principles for making wine sauces
If you've never made wine sauce, check out these tips:
- Wine in sauce is a nice addition, its amount should not exceed 50% of the total composition of the products. Take for gravy dry varieties of wines, white and red. In most wine sauce recipes, the wine is heat-treated (evaporated or heated). Some options are prepared with fresh wine, without heat treatment.
- As an additional liquid base, milk, cream, broths, juices, sour cream are added to the wine sauce.
- Thickeners - flour or starch. They are not present in every recipe, but are sometimes used. Flour is passivated, starch is simply diluted with water or cold broth. When preparing a thickener, the formation of lumps should be avoided; if they appear, it is necessary to strain the mass.
- Additional ingredients can be spices, mushrooms, honey, cheese, sugar. Garlic, mustard, soy sauce are added to get the original taste. You can not add a lot of spices to the sauce, so as not to drown out the aroma of the wine.
These are the general principles for making wine sauce. It is important to maintain the compatibility of products. For fish and meat, different ingredients are introduced into the dressing.
Wine sauce for meat
This recipe uses white wine and sour cream, so the gravy is light and goes well with the meat. It includes:
- white vermouth - 2/3 cup;
- sour cream - 250 grams;
- onion - 1 small head;
- egg yolks - 3 pieces;
- lemon juice - 20 ml;
- butter - 35 grams;
- pepper and salt to taste.
Cooking:
- Put the butter and finely chopped onion into a heated pan. Pass until golden brown.
- Mix sour cream with yolks, add spices and salt, mix well.
- We introduce wine into the passivated onion, and continue to heat it so that the total mass is halved.
- After the wine has evaporated, we report the mass of sour cream and yolks to the pan. We heat the mixture for a couple more minutes.
- We try the sauce, and add salt, pepper, other spices to it, if desired - garlic, coriander, etc.
Wine sauce for meat is served hot. However, even in a cold state, it perfectly fills the meat dish with a pleasant aroma and taste.
Recipe for fish dishes
For seasoning fish and seafood, you can make red wine sauce. If you are planning to cook a fish steak, add red wine gravy to it, and you will see what delicious colors the dish will sparkle with. For cooking we need:
- dry red wine - 300-350 ml;
- balsamic vinegar - 2.5-3 teaspoons;
- sugar - 120-130 grams;
- cinnamon and black ground pepper - a pinch each;
- cloves - 1-3 things.
Cooking:
- We take a ladle or a small saucepan with a thick bottom, pour wine into it. We heat up to a boil.
- Grind cinnamon, sugar, pepper and cloves in a mortar. Pour into wine.
- Reduce the heat and boil the mixture until 2/3 of the volume is lost. Approximately 10-15 minutes.
- 2 minutes before the sauce is ready, add balsamic vinegar to it.
Gravy can be served hot, but it tastes better when cold.
spicy wine sauce recipe
The peculiarity of this recipe is that the taste of the gravy is similar to mulled wine. In this version, wine sauce is served with desserts. To prepare it, take:
- red dry wine - 200 ml;
- water - 200 ml;
- sugar - 100 grams;
- corn starch - 2 teaspoons;
- honey - 1 tablespoon;
- half a lemon;
- cinnamon - 1 piece;
- carnation - 5 stars;
- allspice peas - 5 peas.
If you want a composition rich in great aromas, add a little orange peel, nutmeg and ginger to it.
Cooking:
- Be sure to choose quality wines for your wine gravy. Drinking alcohol that gives off is better not to use.
- Take a saucepan, put sugar, sliced \u200b\u200blemon, spices into it, pour in water. Heat to a boil. After boiling the mixture for 5 minutes, we introduce wine into it. Let it boil again. Reduce heat and simmer for 10 minutes.
- Strain the sauce to remove any hard pieces from it.
- Starch is diluted with boiled water (1 tablespoon). Knead so that there are no lumps. Add to bowl with other ingredients.
- Let the mass boil again, cook for 2 minutes. Lower the heat and add honey. Cook until thickened. Keep in mind that when cold, the density of the gravy increases.
We season ice cream and other desserts with gravy.
Gravy for steak
To make a wine sauce for a steak, you will need to use beef broth. Boil it ahead of time. So, we will need:
- beef broth - 250 ml;
- red wine - 125 ml;
- brown sugar - 2 teaspoons;
- balsamic vinegar - 1 teaspoon.
Cooking:
We heat the broth in a ladle or a small saucepan, add wine and other ingredients to it. Boil for 10 minutes to reduce the amount of liquid by 2 times.
Ready-made wine sauce is served with beef or pork steak.
Wine sauce will be an ideal addition to meat or fish, making them spicy and original. The sauce is prepared on the basis of meat, fish or vegetable broths and spices.
Ingredients
Olive oil 2 tbsp Garlic 2 cloves Onion 1 piece(s) beef broth 2 stack Dry red wine 1 stack
- Servings: 6
- Preparation time: 20 minutes
- Time for preparing: 50 minutes
Recipe for wine sauce for meat
This type of sauce based on dry red wine goes well with fried steaks and baked meat. To give the sauce a special flavor, you can season the sauce with basil, nutmeg or rosemary.
Walkthrough:
- let the saucepan warm up on the stove for 2-3 minutes. It should be deep enough, pour in all the olive oil so that it completely covers the bottom, heat again for 2-3 minutes;
- finely chop the garlic and onion, fry them in oil for 3 minutes over low heat;
- pour in the broth and mix all the ingredients;
- cover the saucepan with a lid and boil the sauce for 20 minutes, half of the mixture should boil away;
- add wine and boil for another 20 minutes;
- add pepper and salt to taste.
If the sauce turns out to be too liquid, you can boil it for another 10 minutes. Serve it hot or at room temperature with any meat dishes.
How to make wine sauce for fish
This recipe is based on dry white wine. For cooking, you need to take:
- fish stock - 2.5 cups;
- soft butter - 3 tbsp. l.;
- onions - 1 pc.;
- parsley root - 1 pc.;
- flour - 1 tbsp;
- dry white wine - 0.5 cups;
- yolks - 2 pcs.;
- lemon juice, black pepper and salt - to taste.
Prepare the sauce in a deep frying pan, it must be preheated. Then follow the instructions:
- 1 st. l. send the butter to the pan to melt, add flour to it, mix and fry;
- pour in the broth in parts, constantly whisking with a whisk to avoid the appearance of lumps;
- cook the sauce over low heat for 40 minutes, do not forget to stir so that it does not burn;
- remove from the stove and salt a little;
- finely chop the onion and parsley root, fry them in a separate pan until golden brown;
- mix vegetables with sauce and sweat the whole mixture for another half hour;
- add wine, stir, after 5-7 minutes remove from the stove, cool slightly;
- mix the yolks with soft butter, add them gradually to the finished sauce, stirring constantly so that the eggs do not curl;
- add ground pepper, salt and lemon juice to taste.
Strain the finished sauce through cheesecloth. It will be a great addition to boiled, fried or baked fish. If desired, coriander, thyme or dried basil can be added to it. They will enhance the taste of any fish dish and make it more fragrant.
The taste qualities of main dishes and side dishes are significantly improved and enriched by adding the right sauces. Red wine sauces have a spicy taste and aroma. They serve as a harmonious companion for meat prepared in a simple way: baked in the oven, grilled, steaks and chops.
To create the sauce, take a good quality wine - one that you would love to drink. Cheap and questionable drinks can add a bitter taste to the gravy and spoil the dish.
Recipe for gravy for fried meat
Red wine sauce with Asian flavors. This is a gravy that perfectly complements pork ribs, chicken wings, young veal tenderloin. If you are making the sauce after searing the meat, you can use the same skillet.
What will be required:
- 100 grams of softened butter;
- 1 onion;
- 2 cloves of garlic;
- a pinch of oregano;
- 2 tablespoons of tomato paste;
- 0.5 cups of dry red wine;
- 100 ml soy sauce;
- salt pepper.
How to do step by step.
1. In a saucepan or skillet in which the meat was fried, melt about a quarter (25 grams) of butter. Put the rest in the fridge for now.
2. Chop the onion into small cubes and fry for 4-5 minutes. Add minced garlic and sauté for 1 more minute.
3. Add oregano, soy sauce, tomato paste and cook, stirring vigorously, for about a minute.
4. Pour in the wine and bring the mixture to a boil. Reduce the heat to medium and keep on the stove, stirring occasionally, until the mixture is reduced by half. The process will take approximately 8-10 minutes.
5. Strain the sauce through a fine sieve, discard the solids.
6. Return the gravy to the pan, set the minimum fire.
7. Finely chop the remaining butter and beat into the sauce using a whisk.
8. Taste, season with salt and pepper if necessary.
9. Remove from heat, let cool and serve with meat.
mushroom sauce recipe
Wine sauce with mushrooms is an easy way to spice up a baked tenderloin. You will not regret the time spent. If possible, use forest mushrooms - they are more fragrant. At the same time, store products will also allow you to get a good culinary result.
You need to take the ingredients:
- 250 grams of champignons or other mushrooms;
- 50 grams of butter;
- 1 tablespoon of olive oil;
- 150 ml dry red wine;
- 150 ml of meat broth;
- 2 tablespoons of flour;
- 70 ml of cold water;
- dried or fresh parsley;
- salt and pepper to taste.
Cooking sequence.
1. Cut the washed and dried mushrooms into slices.
2. Heat the butter and olive oil together in a frying pan. Simmer mushrooms for 3-5 minutes, stirring occasionally.
3. Pour in red wine, bring to a boil and cook for a few minutes.
4. Add broth and cook for about 5 minutes. The mixture should boil down slightly.
5. In a separate bowl, mix flour with water until smooth. Pour into skillet and stir until smooth. The flour will absorb the excess liquid released from the mushrooms during cooking.
6. Add salt and pepper, hold on the stove for another minute or a little longer until thickened.
7. Season with dry parsley. Remove and let cool.
Wine-blackberry sauce
Recipe for red wine gravy with blackberries. The sauce has a sweet-tart taste and is especially good for pork, beef or chicken breast steak.
Required products:
- 1.5 cups blackberries (fresh or thawed)
- 4 teaspoons blackberry jam or jam
- 70 grams of butter;
- 1 onion;
- 150 ml of dry wine;
- 1 teaspoon lemon juice;
- salt pepper.
Step by step cooking.
1. Grind the berries with a blender to a puree state, rub through a fine sieve and set aside for now.
2. Melt 1 teaspoon of oil in a saucepan over medium heat, fry the finely chopped onion until golden brown, about 10 minutes.
3. Pour wine and lemon juice into a saucepan. Bring to a boil, reduce heat and simmer until contents are reduced by half.
4. Add pureed berries, jam, salt and pepper to the wine mixture. After boiling, cook at minimum power for about 5 minutes.
5. Remove from heat, beat 1 teaspoon of cold butter into the finished sauce.
Easy-to-prepare wine-based sauces surprisingly refresh a meat dish, making it more appetizing and expressive. Having mastered the principles, you can experiment with the types of ingredients and their proportions to get a unique taste.
I don’t know how your family is, but my husband won’t eat meat without sauce. And he needs enough sauce so that all the meat in it would practically float. Therefore, I have a lot of sauces in my culinary arsenal, the list is periodically updated and supplemented with variations of already known sauces. But for any sauce there is its classic, that is, the basic recipe.
Today I invite you to cook with me a basic red wine sauce. I cook red wine sauce mainly for beef. Although it goes well with game, pork, and rabbit.
A sauce from the category of very quick and easy to prepare, with a minimum of products, but with an amazing taste.
So, we need the following products: onion, I prefer to use red onion for this recipe (it will add more saturation to the sauce due to its color), olive oil, butter, balsamic vinegar, dry red wine, flour, rosemary sprig, salt and pepper add in the process of preparing the sauce, if necessary.
First, peel the onion from the husk and grate it on a coarse grater. You can also cut it into small pieces with a knife. Heat the olive oil in a frying pan and fry the onion in it until golden brown.
Prepare 200 ml of red wine and 30 ml of balsamic vinegar. And add them to our onions in the pan. Reduce the heat to very low and simmer the onion in the wine for about 15 minutes until the onion is completely softened and the wine has almost doubled.
Butter must be dissolved in a water bath or simply melted in the microwave. Then mix the butter with flour and mix well until a homogeneous gruel.
We add meat and flour gruel to our onion with wine and stir the sauce well, add a couple of sprigs of rosemary and simmer the sauce for another 5 minutes. Taste and salt and pepper, if necessary. Take the sauce off the heat. We take a sprig of rosemary from the sauce. If you want your sauce to be absolutely smooth, you can run it through a blender. I do not do this.
Well, now pour the red wine sauce into a gravy boat and serve the sauce to the meat.
The sauce is thick, flavorful and rich. It goes well with meat, especially beef. Here is such a basic red wine sauce recipe that can be prepared with mushrooms and bell peppers, but these will already be variations on the basic recipe.
Like I told you, a portion of beef baked in puff pastry for my husband with lots of sauce. What can you do for your beloved husband! See the beef recipe here:
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Treat your loved ones with an interesting dish with red wine sauce. Enjoy your meal!
Time for preparing: PT00H30M 30 min.
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