How to make red wine sauce?
I have tried to make red wine sauce using this recipe, but it didn't end up so well.
One problem was this step:
Bring to a boil and let boil boil over high heat until mixture is reduced to a thin layer in bottom of saucepan.
How much is a "thin layer"?
Ideally, I would like to see a movie of how it should be done, but YouTube doesn't have such.
Does anyone know a recipe that is explained more in detail?
Best Answer
If the problem you're having is that it is too watery (I assume that's what you mean by "too thin"), there might be two causes:
The recipe you linked to calls for a sizable amount of stock/broth, relative to the wine. It might be assuming that you have something closer to homemade stock, which has a high concentration of gelatin, as opposed to store-brought "broth", which is more like meat-flavoured juice.
You might not have reduced it enough. A "thin layer" could mean anything, but it's not thickness you're concerned about, it's viscosity. When the sauce has been reduced enough, it should have the consistency of... sauce. As in thick, sticky, and slow-moving. If it still looks and pours like water, it's not reduced enough.
On the subject of taste, there's also the question of which wine you use. The wine sauce is going to taste like the wine (stronger, actually), which is one of the reasons why chefs will tell you not to cook with any wine that you wouldn't drink.
It's pretty easy to make a reduction - just continue to let water boil off until it turns into the consistency you want. If you overdo it, you can always add a little extra wine to compensate.
As noted in the comment clarification - if you're simmering at a reasonable temperature, expect to wait at least an hour, and for no less than half the water to evaporate.
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What is wine sauce made of?
Wine sauce is a culinary sauce prepared with wine as a primary ingredient, heated and mixed with stock, butter, herbs, spices, onions, garlic and other ingredients. Several types of wines may be used, including red wine, white wine and port wine. Some versions are prepared using a reduction.How do you thicken a red wine sauce?
Pass it through a sieve into a clean pan and add a pinch of sugar to offset the bitterness. Then add a knob of butter, this will thicken the sauce and give it a lovely shine.How long does it take to reduce wine in a sauce?
Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.What is the best wine for red wine sauce?
Depending on the type of wine you select, different notes are added to the sauce. I prefer to use a full-bodied reds like Cabernet Sauvignon or Merlot. These wines have rich and fruity notes of cherry, plum, and currants that work nicely with steak.How To Make Red Wine Sauce
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Answer 2
Your recipe seems to have left out the flour to coat the butter.
Beurre manié is a paste made from flour and softened butter
Toss your butter cubes in flour first and you will get a velvety sauce.
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