How to Make Red Wine Sauce

Main courses and side dishes can be enhanced greatly when paired with a sauce to complement natural flavors and maintain moisture. Busy cooks may not have time to fuss with complicated, time consuming recipes, so a simple yet tasty easy-to-make sauce is essential. Learning how to make red wine sauce can benefit any cook because it is easy to make and has a rich, zesty flavor that enhances many dishes. Often thought of as a sauce for red meat, red wine sauce also goes well with fish, poultry, pork and even vegetables. Once you know how to make red wine sauce with easy steps and a basic recipe, you can use it for countless dishes and vary the ingredients to make your very own variation of this versatile sauce.

Ingredients

1 cup (240 ml) red wine
1 can of stock, beef, chicken or vegetable 14 oz or 1 2/3 Cup
3 tablespoons (44 ml) butter
3 tablespoons (44 ml) flour
Salt
Pepper
Herbs and spices

Steps

1
Melt the butter in a saucepan over medium heat.
2
Add the flour after the butter melts.
- Cook on a medium heat for 2 to 3 minutes. Stir the mixture while cooking it to make sure it doesn't stick to the pan and to completely blend it together.
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3
Remove the butter and flour mixture from the heat. Add the cup of red wine.
- Stir the ingredients of the red wine sauce thoroughly before returning the mixture to the heat.
4
Return the red wine sauce mixture to the heat and continue cooking. Stir continually to thicken it and remove lumps.
5
Taste the mixture as it continues to cook at a medium high temperature until the flavor indicates that the alcohol has been cooked off, or reduced.
6
Cook the red wine sauce mixture while you add the can of stock.
7
Pour the contents of the can slowly into the mixture until the red wine sauce ingredients reach a creamy consistency.
8
Remove the red wine sauce from the heat.
9
Stir in salt and pepper to taste. Let your red wine sauce cool and thicken for 5 to 10 minutes before serving on meat or vegetables.

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Community Q&A

Question

How much is in a can of stock?

Community Answer

The amount of stock in the can, in fluid ounces or milliliters, should be listed in the can's label.

Warnings

Never use margarine when making red wine sauce. It doesn't cook as well as butter or olive oil, and does not provide rich flavor.

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Never cook the red wine sauce recipe at high temperatures, as this will cause the mixture to cook too quickly. The result will be a runny consistency with less flavor.

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During the beginning steps of cooking a red wine sauce, be careful not to burn the butter and flour to be sure the end result has a smooth texture and rich flavor.

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