Red wine sauce is a delicious recipe to incorporate into your repertoire that will impress friends, family and dates. If you make it properly, it will seem as if you've spent a great deal of time and energy preparing a wonderful meal--when, in reality, creating the sauce can be done rather quickly and without too much difficulty. You don't have to be an expert in the kitchen to master a tasty red wine sauce.
Saute whatever meat you'll be pairing with your red wine sauce, but do not throw out the juices that remain in the saute pan when you're done. You can use this sauce with chicken, beef, lamb, venison or other meats.
Remove the meat from the pan and reduce heat to a low temperature. Now, pour in minced shallots. Two are usually enough, though this is something you can experiment with to your suit your taste. Shallots can burn, so don't forget to stir often. Keep this up until the shallots become transparent.
Crank your burner up to high heat and add 1/2 cup each of stock and red wine. Allow the mixture to reach a strong boil.
Reduce the sauce down by about 50 percent by allowing it to boil awhile.
Bring the heat down to medium or medium-low. Pour in 1 tbsp. of balsamic vinegar. Add 1 tsp. Dijon mustard. At this point, it's all about consistency. Continue cooking until your sauce has reached the level of thickness you prefer.
Turn off the heat and add 3 tbsp. of butter. You may find it easier to stir in the butter if you've divided it into small pieces, rather than dropping in entire pats. You can also melt the butter ahead of time in the microwave, if you so choose.
Finish it off by adding pepper, salt and about 1 tsp. of finely chopped thyme leaves.
Sauce your meat and serve right away.
Gather your ingredients and utensils together before you begin to prepare the sauce, in case you become distracted after you start.
Tips and warnings
- Gather your ingredients and utensils together before you begin to prepare the sauce, in case you become distracted after you start.
Things you need
- Thyme leaves
- Mustard (Dijon)
- Balsamic vinegar
- Chicken stock (beef, vegetable or lamb will also work)
- Red Wine (dry)