Quote:
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.