Wine Sauce Recipes
The main course isn’t complete without a delicious sauce as accompaniment. Sauces elevate the taste of the dish a lot especially wine sauces. There are a lot of wine recipes you can try, like the merlot dipping sauce, Beurre blanc sauce, etc. Let’s take a look at some wine recipes you can make and serve alongside your dish
Vin chaud spiced wine recipe
Prep time: 5 minutes
Cook time: 20 minutes
12 ounces of cranberries
Ground nutmeg- ⅛ tablespoon
Freshly squeezed orange juice – ½ cup
One whole star anise pod
Brown sugar-½ cup
Red wine – ¼ cup
Half Cinnamon stick
In a saucepan mix in your cranberries brown sugar and orange juice and place on low heat.
Allow to simmer and cook for 5 minutes until the sugar has dissolved.
Next. Add in your wine, Cinnamon, nutmeg, cloves, and star anise. Mix and allow the sauce to continue simmering for 10 minutes max.
Merlot dipping sauce
Overall cook time– 25 minutes
Balsamic vinegar-½ cup
Merlot wine- ½ cup
Minced garlic- 2 teaspoon
In a saucepan over medium to low heat slowly add your balsamic vinegar, garlic, merlot, soy sauce, and honey to boil.
Reduce the heat to low and allow the sauce to simmer for another 20- 25 minutes.
Remove mixture from heat and slowly add the butter into the mix, stirring continuously until the butter melts and the sauce thickens.
This sauce pairs great with steak, London broil, or wild game
Red wine reduction steak
Overall cook time – 70 minutes
1¼ cups of merlot wine
Butter- 3 tablespoons
2 large shallots finely chopped
½ red onions and ½ yellow onions, finely chopped
1 chopped Roma tomato
1 pound chopped carrots
1 can beef broth
¾ pound of sliced fresh mushroom
2 tablespoon minced garlic
In a saucepan placed over medium-high heat, add in some butter to heat up. Stir in your red and yellow onions, shallots, tomato, carrots, garlic, and mushroom. Cook and stir for about 10-15 minutes until onions turn translucent and the carrots have softened
Divide your merlot wine and add on the first cup, with the beef broth into the mix and bring to a boil.
Turn down the heat and leave the mixture to simmer for 20 minutes until the vegetables and soft and the sauce in the pan has been reduced by half
Remove from heat, strain the sauce and discard the vegetables before returning the sauce to medium high heat to boil. Stir in the remaining ¼ cup of merlot wine and bring down the heat.
Leave to simmer for an extra 20 minutes until the sauce is reduced before turning off the heat.
Serve this delicious sauce with some mignon-filled or some New York strip steaks. This sauce also pairs well with roast or prime rib.