|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A red wine sauce is a simple reduction, and learning how to make one is a fantastic and basic skill to have in the kitchen. It's an excellent sauce to serve with lamb, steaks, roast beef, or duck. To maximize flavor, this recipe is written as if you are making the pan sauce by using the same pan in which you've roasted beef or lamb, or seared a steak. There's so much residual flavor in the pan after cooking the meat in it.
Use a good quality red wine, one you enjoy drinking, for this sauce. A cheap or low-quality wine could produce a rather bitter sauce. Commonly used red wines for cooking include those that are a little lighter, such as Merlot, Pinot Noir, or Chianti, but if you prefer a Cabernet Sauvignon, pick one a little on the lighter side. Whatever you choose, those flavors will come through in your sauce. Opt for one that's on the younger side, with lighter, fruitier notes—those will be accentuated in the sauce, and a welcome taste.
- 4 tablespoons butter, divided
- 2 tablespoons shallots, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon oregano
- 3 tablespoons tomato paste
- 2 cups dry red wine
- 1 dash Kosher salt, to taste
- 1 dash pepper, to taste
Gather the ingredients.
In a saucepan or the pan in which meat was seared, melt 1 tablespoon of butter. Place the remaining 3 tablespoons of butter in the refrigerator until you need them. Sauté the shallots until tender—about 4 to 5 minutes.
Add the garlic and sauté for about 1 minute longer.
Add the oregano and tomato paste. Cook, stirring, for 1 minute.
Add the wine and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until reduced by about half and thickened—about 8 to 10 minutes.
Place a fine mesh strainer over a bowl and strain the sauce. Discard the solids.
Return the sauce to the pan over low heat. Cut the remaining 3 tablespoons of cold butter into small pieces. Whisk the butter pieces into the sauce a few at a time.
Taste and season with salt and pepper, as needed.
Use this sauce with grilled or broiled steaks, or roasted pork or beef.
What Does Wine Do To Beef?
Wine adds a ton of flavor in cooking; it can enhance, accent, and intensify both the flavor and aroma of food. The alcohol cooks off, and the flavor compounds are left behind. More specifically, wine is acidic and tenderizes the outside of the meat.