Wine Sauce Recipe?

[RWebb]

Anybody got a good recipe for a wine sauce?

already have the wine...

[jyl]

Equal parts wine and stock, plus aromatic (onion or shallot or garlic) and whatever spices or other flavoring you like (dijon mustard?). Boil to reduce by at least a half, more if you want it thicker.

[rusnak]

Wine to deglaze the pan after butter and shallots added to whatever you cooked previously. Salt pepper done.

[vash]

i'm with rus on this one.

cook your meat..build a fond. once you are done cooking your target meat..take it out and tent it with foil.

hot pan, add in some minced shallots..cook them soft. add wine to deglaze..salt pepper..

take it off heat. whisk in a pat of butter. some dijon mustard and some type of herbage. parsley is nice. sage is good for beef.

[imcarthur]

Originally Posted by jyl

Equal parts wine and stock, plus aromatic (onion or shallot or garlic) and whatever spices or other flavoring you like (dijon mustard?). Boil to reduce by at least a half, more if you want it thicker.

This is my standard. Wine is too winey on its own & stock balances that nicely. For white wine, use chicken stock. For red use beef stock.

After cooking down, if you still want it thicker, use a tbsp of butter & a tbsp of flour mixed. Boil slightly & it will thicken very fast.

Ian

[imcarthur]

But don't use a premier cru for a sauce . . .

Ian

[RWebb]

ha - it was corked ... corked real bad - the shop was going to pour it out, but instead gave it to me for free

as you may recognize, that is an xlnt. maker & vineyard

1996 was an odd year - the grapes were tiny, like berries yielding a high skin to interior ratio and the wines were rock hard for many years
- the other bottle he opened was outstanding

I have some already cooked chicken, so I am thinking some mushrooms & rosemary to add in to it

[jyl]

Nice copper pot there.

[RWebb]

thx - I asked about copper pots on an old thread here - many told me they were too spendy for what you get, etc.

I found all of them on eBay and similar places for cheap - $30 to $40 range...

[RWebb]

I was mostly interested in skillets tho

[RWebb]

But I have to admit is this little cast iron skillet that my Grandma used in New Orleans a way long time ago



that is a RevereWare lid on it that belonged to my mom.


I like the dome and the fact that you can hang them off of a nail or a hook -- the spendy pot lids of today can't do that

[RWebb]

here is the reduced version of the wine:

[rickybbear]

if it's corked, and undrinkable, throw it out!

[RWebb]

nope - it made a very nice sauce

[vash]

So you already knew how to make a sauce? You just reduced it?

[rusnak]

That wine looks unusable.

[vash]

Originally Posted by rusnak

That wine looks unusable.

i think this thread was more about the wine and pots/pans.

i've made some great pan sauces with some inexpensive wine. feels more heroic that way to me...

i toss corked wine, usually.

[RWebb]

Originally Posted by vash

So you already knew how to make a sauce? You just reduced it?

I did not know about the ratios re broth, or what herbs might be best, but I DID grow up in Louisiana...

the reduced wine was quite tasty & had no TCA ("corked") odor to it

[rusnak]

Originally Posted by RWebb

Anybody got a good recipe for a wine sauce?

already have the wine...

Yeah...first start with drinkable wine......


If you're not making a roux, which is sort of the base for other sauces, then you're making a sauce out of butter that is emulsified in a base of stock or wine. As I mentioned, it's a waste to throw out the bits of burned meat and fat after cooking, so it's good to add some butter to the pan, and shallots (finely chopped), or other herbs such a rosemary or sage. Saute the vegetables about a minute, then deglaze the pan with wine. I usually use a red wine no matter the meat unless it's fish. I think white wine sauce is like (wtf?) but to each his own.

A great place to look for cooking tips is the classic The Art of French Cooking by Julia Child.

[imcarthur]

A white wine/broth concoction - yes, in the pan with crud & juices - is magic with my ham/cheese stuffed boneless chicken breast. Especially when I make it with prosciutto.

Ian