Red Sauce, White Sauce
While looking for more sauces with wine as a primary ingredient, I came across two delightful ones on Tasting-Wine.com. I’m re-posting the recipes here, and you can check out the source of these at Tasting-Wine.com.
Red Wine Sauce
This makes a thick, intensely flavored red wine sauce that’s great on red meat.
•1/4 cup shallots, chopped fine
•1 tsp. honey
•1 tsp. paprika
•1 bottle red wine
•1 Tbsp. butter
•1 Tbsp. crushed bay leaves
•1 Tsp. fresh thyme
1. Sauté the shallots in the butter.
2. Stir in the paprika, bay leaves and thyme and continue to sauté for one or two more minutes.
3. Add the wine, then reduce until only one cup of liquid is left.
4. Add the honey and continue to reduce until thickened, about two or three minutes.
5. Add salt and pepper to taste, then strain to remove the crushed bay leaves.
White Wine Sauce
This white wine sauce is good on pasta or as an accompaniment to most seafood.
•1/4 cup dry white wine
•1 Tbsp olive oil
•2 Tbsp. fresh parsley, chopped
•4 cloves crushed garlic
•4 lemons, juiced
•4 Tbsp. butter
•Pinch of nutmeg
1. Melt the butter in a sauce pan over low heat.
2. Add the olive oil and garlic and sauté until the garlic becomes yellow and aromatic.
3. Add the lemon juice and wine.
4. Raise the heat to medium and reduce the liquid, stirring to prevent the liquid from boiling.
5. Add nutmeg and parsley to the sauce.
6. Add salt and pepper to taste.
Both of these recipes are easy to make, and utilize ingredients most people readily have in their kitchens. The next time you’re in a rush to make a decent wine-based sauce, give one of these a try. They may just save the day!