Wine sauce will be an ideal addition to meat or fish, making their taste piquant and original. The sauce is prepared based on meat, fish or vegetable broths and spices.
Ingredients
Olive oil 2 tbsp. Garlic 2 cloves Onion 1 piece(s) beef broth 2 stacks Dry red wine 1 stack
This type of sauce based on dry red wine goes well with fried steaks and baked meat. To add a special flavor to the sauce, you can season the sauce with basil, nutmeg or rosemary.
Step by step guide:
If the sauce turns out too liquid, you can simmer for another 10 minutes. Serve it hot or room temperature for any meat dishes.
This recipe is based on dry white wine. To prepare you need to take:
Prepare the sauce in a deep frying pan; it must be preheated. Next follow the instructions:
Strain the finished sauce through cheesecloth. It will be a great addition to boiled, fried or baked fish. If desired, you can add coriander, thyme or dried basil. They will enhance the taste of any fish dish and make it more aromatic.
About wine
Wine and food are not a simple combination, but a complex equation where there are always some variables. Agree, chicken in yogurt, barbecue chicken and chicken curry will feel comfortable with completely different wine additions. Today we will talk about a complex and multifaceted topic - wines and sauces. Let's discuss how to choose wines for dishes with various sauces, and at the same time we will tell you several proven recipes for sauces based on red and white wines.
We decided to start with recipes. Let's say right away: for all sauces we choose only high-quality dry wine - we advise you to do the same. If you don’t want to drink it, then you shouldn’t use such a drink in cooking.
White wine and butter - a perfect recipe classic sauce for chicken and fish. By the way, you can accompany your meal with the same wine on which the sauce is made.
White wine sauce for chicken, oysters or pork
You will need:
Heat a frying pan and add finely chopped onion, after a couple of minutes, stirring often, add wine, broth and vinegar. Check the salt content - broths vary. This mixture must be brought to a boil, and then cooked for another 5 minutes. Only after this add the oil and green onions and immediately remove from the heat.
White wine sauce for fish and seafood
You will need:
Melt the butter in a frying pan, add mustard powder. When the mixture becomes homogeneous, add wine and broth. You need to cook for 5-7 minutes over high heat - the mixture should reduce by half. Now it's time for cream and spices. Just a couple of minutes will pass - the sauce will thicken and it will need to be served immediately.
To prepare red wine sauces, use light wines, which you can then serve on the table. Classic choices are Pinot Noir, Merlot and Cabernet Sauvignon. Remember that the higher the alcohol content of the wine, the sweeter the sauce will be.
Red wine sauce with mushrooms for steaks
You will need:
You need to melt the butter, add sliced mushrooms and cook for 5-7 minutes over medium heat. Add salt and pepper. Continue stirring until all the juice has evaporated. Now add wine and rosemary. Bring to a boil and simmer covered for 5 minutes. Such mushroom sauce with wine is considered a classic accompaniment to steak.
Red wine sauce for beef and game
You will need:
First you need to “extract” the juice from the onion. This sauce doesn't require chunks, so you can puree the onion in a blender and squeeze out the juice. Pour olive oil into a hot frying pan and add butter. There is also a sprig of rosemary and a slightly crushed clove of garlic. Stir for 2-3 minutes - the oil should pick up the aromas. You can add a little ground black pepper. Now it's time for the other ingredients - onion juice, wine, broth and vinegar. The sauce needs to be simmered for about 10 minutes. Check the salt content - a lot depends on the broth. Before serving, remove the garlic and rosemary.
By the way, wine sauce is suitable for various
The sauce plays such an important role in the choice of wine for a dish that it can significantly affect the enogastronomic combination. Let's try to match wines to well-known types of sauces. There are not many general rules here, for example, the darker the sauce, the darker the wine should be.
Sweet sauces(barbecue, narsharab, sweet soy sauce) go well with fruity red wines. As a proven option, you can take Shiraz. By the way, sweet and spicy dishes oriental cuisine goes well with sparkling pink.
Green sauce(mint sauce, chimichurri, garlic with rosemary) should be complemented with a bright, fruity wine with soft tannins, such as Malbec. If you can clearly smell onion or garlic in a dish, it is best to choose medium-bodied wines with high acidity, which will mask the aromas.
For tomato sauces
Medium-bodied red wines with good acidity that will harmonize with the acidity of the tomatoes are suitable. Merlot or Cabernet Franc would look appropriate.
White sauces(yogurt, from blue cheese, bechamel, pepper) suggest a large number of combinations. You can serve rose wine with the yoghurt sauce. Wines with hints of spice on the palate, such as Cabernet Sauvignon or Shiraz, go well with pepper sauce.
If we consider popular spices and herbs: thyme, sage, marjoram, rosemary, black pepper, nutmeg go well with aromatic white wine, such as Viognier. But rosemary in chicken or fish dishes works wonders when paired with Sauvignon Blanc or dry Riesling.
Of course, no one has canceled their own taste, and all these rules are nothing more than recommendations that you can safely break and experiment with different combinations. Enjoy your experiments!
The long-awaited summer has arrived - a time for long hikes, swimming in forest lakes, long bicycle rides in the picturesque corners of our native land. Summer is also a time for evening gatherings at a set table in the country, friendly picnics in nature and a huge amount of all kinds of meat cooked on coals. There is probably no person who doesn’t like the taste of meat just removed from the fire - juicy, smelling of smoke and spices, topped with a skillfully prepared sauce or marinade. Various sauces made from white and red wine are wonderful companions to dishes of meat, poultry, fish, vegetables and flour products. Wine sauces and marinades amazingly reveal the full range of flavors, surprising with unexpected original combinations and fresh, bright notes.
If you are planning to treat your dear people to something special, include a meat dish flavored with a delicious, aromatic, piquant red wine sauce on the menu. A huge variety of wine sauces will allow each guest to enjoy the dish to their own taste.
An excellent companion to beef and lamb dishes.
We will need:
- red wine -250 grams,
- beef broth - 200 grams,
– onion – 1 medium onion,
– tomato puree – 100 grams,
— applesauce– 25 grams,
- mustard - on the tip of a knife.
Finely chop the onion and sauté in the fat from the meat broth until transparent. Add tomato puree and sauté for another minute. Then pour the meat broth into the pan, stir and bring to a boil. Cool the resulting liquid and strain through a fine colander to remove any lumps. Add red wine, add applesauce and mix everything thoroughly. Lastly, add mustard. Stir again and bring to a boil. The sauce is ready.
This sauce is not a sauce, but a song; it perfectly complements the taste of pork and game.
Ingredients:
– young red wine – 200 grams,
- onion - one medium onion,
- meat broth - 600 g,
- sweet cream butter - 100 g,
— fresh carrots — 30 g,
– celery root – 10 grams,
- wheat flour - 50 g,
— fresh mushrooms — 100 g,
- bay leaf, salt - add to taste.
Finely chop the celery root, carrots and onions, saute them over low heat. Separately, fry the flour until golden brown. Pour three quarters of the meat broth into the sauteed vegetables, and one quarter into the sautéed flour, stirring it in the broth. Then pour this into the vegetables with the broth and add red wine. Bring the mixture to a boil, before turning it off, add one bay leaf. Let's brew. At this time, finely chop the mushrooms, preferably white ones. Let's simmer them fresh butter, using low heat, and add to the solution. Salt to taste.
White wine sauce goes especially well with delicatessen dishes. Gentle exquisite taste White grape wine in the sauce makes fish, vegetables, and poultry dishes play with new colors.
This sauce turns dishes of asparagus, cauliflower and artichokes into a real delight. To prepare it, you need to take three quarters of a glass of white table wine, the juice of half a lemon, 2 tablespoons granulated sugar, 3 egg yolks.
- grate the zest from the lemon,
- combine separated egg yolks with powdered sugar,
- add citrus zest to them,
- gradually add wine, while beating the mixture with a blender,
- heat over low heat in a water bath,
- stir constantly until thickened, avoiding boiling,
- cool the thickened mixture,
- add squeezed lemon juice.
At the end of cooking, remove the lemon zest and add lemon juice to the finished sauce to taste.
This wine sauce makes you completely forget about diets! The bright, rich taste of the sauce is especially good in combination with grilled meat or grilled chicken.
So, you need to take:
- 1 glass of dry white wine,
- 75 g champignons,
- 50 g butter,
- 1 tbsp. spoon tomato paste,
- 3 shallot roots,
- 1 tbsp. a spoonful of chopped tarragon and parsley,
- ground black pepper and salt.
Let's start preparing a culinary masterpiece:
- Boil the washed champignons in salted water,
- cut them into cubes,
- melt butter in a frying pan,
- fry the champignons until golden brown,
- finely chop the shallots,
- add to the pan with mushrooms,
- add wine there,
- evaporate over high heat until half done,
- add tomato paste,
- simmer over low heat for about 15 minutes,
- add ground black pepper and salt to taste,
- after turning off, add butter and finely chopped herbs.
The wine marinade determines the whole range of taste of the dish. Melting in the mouth, tender and juicy meat, where a tart flavor with a slightly noticeable sourness predominates - this gastronomic splendor is not difficult to achieve if one of the marinade ingredients is red wine. To do this, you just need to focus on exactly following the recipe for the marinade you are preparing.
Even a beginner in cooking can prepare a wine marinade for pork, since it is incredibly easy to prepare.
So, we are preparing a marinade for one and a half kilograms pork neck. For this we need:
- dry red wine - 300 ml,
- onions - 7 pieces,
- ground black pepper - to taste,
- salt - to taste.
Let's start:
Toss the meat with chopped onions. Gradually add wine, mixing with meat and onions. We knead the meat for better soaking in wine. Add salt and pepper and repeat the kneading procedure. Cover with a weighted lid and leave to marinate for 5 hours.
However, with the widest use of wine for culinary purposes, one should not forget to use it for its intended purpose - to enjoy wine, joy and life!
Many cuisines of the world have in their collections their own, peculiar only to them, national recipes preparing sauces. The sauce, being an addition to the main dish, gives it unique taste, helps make it more appetizing, pleasant and expressive. A variety of wine sauces go well with meat, fish, poultry dishes, as well as vegetables and all kinds of flour products.
The sauce, prepared with the addition of wine, amazingly refreshes the dish, reveals and shows its new taste qualities. To complement the main dish and surprise your invited guests with something original and special, you can cook spicy sauce from red wine. This simple and quick to prepare recipe with the addition of red wine is very popular in European countries. This sauce is perfect for meat.
1. Cut the onion into small cubes, add olive oil and fry for a few minutes over medium heat until nicely golden brown. For frying, you can use a frying pan where you previously cooked meat.
2. Pour in red wine, add spices, mix well and bring to a boil over high heat. The resulting mixture should still be kept on the stove until it evaporates to half its volume.
3. After evaporation, you need to reduce the heat and add butter to the sauce. Before doing this, you can cut it into small cubes so that it dissolves faster.
4. The next step is to gradually add flour. Constant vigorous stirring will help avoid lumps.
5. Keep on low heat until thickened, add salt and pepper.
It is better to choose wines for preparing the sauce that are not very sweet, with sufficient astringency. For example, Merlot or Cabernet. These red wines go well with meat and are suitable even for inexperienced cooks. Those who want to experiment with taste can take wine with a piquant fruity aroma, for example, Pinot Noir, Bastardo, Lancellotta. In this case, when preparing the sauce, it is advisable to add more oil or fat so that the fruit notes are more expressive. When choosing wine, you should also remember that a high alcohol content can affect the taste of the sauce - the more alcohol, which decomposes at high temperatures to produce sugar, the better the taste. ready-made dish will be sweeter.
To add spice and subtlety to the sauce, you can add a little balsamic vinegar or lemon juice. For those with a sweet taste, a small amount of brown or white sugar will do the trick. This sauce goes well with fish, such as salmon and tilapia.
Rosemary, thyme, paprika, etc. are actively used as seasonings. Very important when cooking wine sauce prevent the replacement of butter and olive oil to cheaper margarine. As a result, the taste of the finished dish will be significantly poorer and will not have such a bright aroma.
The sauce prepared with the addition of red wine is quite versatile. The variability of ingredients used helps to combine it with countless dishes. In addition, over time, based on the basic recipe, everyone can create their own unique version of this wonderful sauce.
The question often arises as to which sauce is best served with fish or meat dishes. You can buy ready-made fillings in the store, but those prepared yourself at home will always be tastier and more aromatic. We present to your attention a selection best recipes wine sauces that are ideal for both meat and fish.
Wine sauce can diversify the taste not only fish dishes- yes, it will highlight perfectly meat dishes red wine sauce.
Bon appetit!
