Wine reduction sauce a little too rich

I made a wine reduction sauce using a great merlot and some low sodium broth (onions and fond too!). I started by making a roux and then reduced the sauce. It has great consistency and tastes great but I'm afraid its a little too rich. Is there a way to brighten it up? I was thinking red-wine vinegar but I'm not sure.

TIA

sauce beef wine

Best Answer

Adding an acid is indeed the way to brighten a sauce. You could go with vinegar (red wine, sherry, champagne, rice) depending on the ingredients in the sauce. Alternately, a squeeze of lemon is often used. Start with a small amount...you can alays add more.

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How do you thin out red wine sauce?

Reduction is the process of thickening and intensifying the flavor of a liquid mixture by simmering or boiling. It is best to reduce a sauce by not using a lid, as this will allow the vapors to escape the pan. The longer the red wine is left on the heat, the more it will reduce.

Can you over Reduce wine?

As the liquid portion evaporates, the flavors concentrate and the sugars caramelize, resulting in a more intense taste and a thicker consistency. But be careful not to overdo it: the sugars may burn, creating a bitter aftertaste (to thicken the reduction more, add a small amount of cornstarch or potato starch).

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.

Why is my red wine reduction not thickening?

The biggest reason your sauce didn't thicken is that you didn't have much of anything at all in the pan that will gelatinize and help trap the water molecules present in the sauce. Starches (flour, cornstarch) will provide some of this, as will a liquid like stock that contains some dissolved collagens.

Red Wine Reduction (Red Wine Sauce)

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