There are certain types of red wine that aren’t quite as palatable as the rest. They might have sharper flavours that don’t quite do it for your taste buds and some might be tempted to toss the bottle. However, whether the bottle you receive is a gift or something you bought yourself, there’s a great way of putting it to use without forcing yourself to guzzle down every last drop. This red wine sauce recipe is great for adding flavour and maintaining a certain level of moisture. There are few things worse than dry meat! It’s also good to note that you don’t necessarily need to add a whole bottle of wine. So, if you have some leftover wine, do yourself a favour and store it in the appropriate conditions until you are ready to make your sauce.
You will need:
- Red wine
- 1 can of beef, chicken, or vegetable stock
- Salt and pepper
- Spices and herbs
- Melt 3 tablespoons of butter in a saucepan.
- Add three tablespoons of flour and stir constantly while cooking for 2 -3 minutes.
- Remove the butter and flour from the heat and add 1 cup of red wine.
- Stir all of the ingredients together properly before returning to the heat.
- Stir constantly while slowly heating the mixture and allowing it to thicken. Make sure that you work through any lumps to obtain a smooth result.
- As you cook the mixture, taste it from time to time to establish whether the alcohol from the wine has cooked away. This can take several minutes to be patient.
- Add your stock to the mixture and stir well to achieve a creamy consistency.
- Remove the sauce from the heat, add salt and pepper and let it sit and thicken for 5 – 10 minutes.
- Herbs and spices are optional and will depend on the meat and vegetables you are serving. Some like to add brown sugar for a sweetened flavour, others prefer adding rosemary, paprika, or garlic. You can also substitute the butter with some olive oil if you prefer.