A wine reduction sauce concentrates the flavours of the wine while cooking off a portion of the alcohol. Highly flavoured red wine sauce pairs well with red meats such as beef, while white wine sauces should be made with fish and poultry, according to "The New Food Lover's Tiptionary." Use a quality, drinkable wine for the reduction, as cooking a poor quality wine will not improve the flavour of a dish.
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Things you need
- 1 cup wine
- Fresh herbs
- 1/2 cup cream (optional)
Add meat to a saucepan and cook through. Remove the meat from the pan and set aside.
Add the wine to the saucepan. Heat the wine over the browned bits of meat left in the bottom of the pan.
Bring the wine to a simmer over medium heat.
Stir the wine mixture to loosen the browned bits from the bottom of the pan to "deglaze" the pan and add flavour to the wine reduction.
Add 1 tsp of the same herbs and spices you used to prepare the meat, if desired. For instance, put 1 tsp of dried rosemary into a wine sauce for chicken or 1 tsp of dried onion to the sauce if you added it to a beef.
Cook the wine sauce until 1/2 to 2/3 of the liquid has evaporated.
Optionally, add 1/2 cup of cream to the wine reduction for a creamy sauce. Cook over medium to low heat until the sauce reduces by 1/2 and serve immediately.
Tips and warnings
- If the reduction becomes too thick, add 1/4 cup of water and reheat over medium heat until it reaches the desired consistency.
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