Alcoholic beverages in cooking are often used both in the preparation of hot dishes and snacks, and for the creation of sauces. Most often, the choice falls on wine, and this is not surprising, because the aroma and taste of the drink can favorably emphasize all the subtleties of the dish. Most often, wine sauce is served with meat dishes, although many other products are combined with it just as well. The proof is that in the traditional cuisines of the world you can find many similar recipes: herring marinated in Icelandic sauce, French wine sauce made from egg yolks to fish, red berry sauce with which duck is served ...

And what about sweet gravies for Viennese waffles, pancakes and other pastries?

In a home kitchen, the process of making the sauce does not take much time, does not require any complex manipulations, and in general it is very simple. This is a great opportunity to impress guests with an exquisite and original dish, served with an appetizing dressing with a subtle pleasant aroma.

You don't have to worry about your well-being after consuming such a sauce: when stewing the dressing, all the alcohol will evaporate from the mixture.

Almost any wine is suitable for making gravy, but nevertheless, experienced chefs advise to choose dry wines, but notes - spicy herbaceous or sweet fruit - remain the choice of the hostess.

You will need:

• Dry red wine - 200 ml
• Red onions - 1 medium onion
• Butter - 50 g
• Olive oil - 2 tablespoons
• Wheat flour - 2 tablespoons
• Balsamic vinegar - 2 tablespoons
• Fresh rosemary - 1-2 sprigs
• Ground black pepper - to taste
• Salt to taste

Servings - 4

Cooking time - 35 minutes

Wine classics

There are many wine sauces, and they are made from a wide variety of drinks. A very popular white wine sauce is made with the addition of mushrooms and cream. It turns out to be a great dressing with which chicken, duck and other varieties of poultry are served. We offer one of the classic recipes, which is considered the main and most frequently found on forums, websites and cookbooks. General rules for choosing wine have been given, but there is a nuance regarding onions. Traditionally, the recipe uses shallots, which taste softer than regular onions. But in fact, the difference in the finished sauce will not be felt due to the heat treatment of the vegetable.

Innings

This delicious wine gravy goes well with numerous meat dishes, poultry or fish. There are many options for serving gravy. Most often, red wine sauce is served with meat.

A great combination is obtained from this gravy with juicy pork chops or rolls. Guests will also like beef in wine sauce, stewed with vegetables and herbs. If you want to cook more tender meat, there is a wonderful version of a rabbit in wine sauce. In other words, no matter what type of meat the hostess decides to choose for the upcoming dinner, gravy will complement it in any case.

Whether you are thinking about how to please your family this coming Sunday lunch, or planning to receive guests, wine gravy is a must. Its simplicity, wonderful taste and lightness will emphasize the taste of any product - be it meat, fish or poultry. The composition of the gravy does not require expensive products and long hassle at the stove, so you can cook it almost before the start of the feast. Sauce with white wine or red in any case will impress your household and guests and will appear on your table more than once.

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Many cuisines of the world have in their collections their own, peculiar only to them, national recipes for making sauces. The sauce, being an addition to the main course, gives it a unique taste, helps to 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, surprisingly refreshes the dish, reveals and shows its new taste qualities. To complement the main dish and surprise the invited guests with something original and special, you can prepare a piquant red wine sauce. This simple and quick recipe with red wine is very popular in European countries. This sauce goes well with meat.

Ingredients

• red wine (about a glass);
• 1 small onion (it is better to take red shallots);
• 30-50 grams of butter;
• a small amount of olive oil for frying;
• 1 tablespoon flour;
• salt and pepper to taste.

Preparation

1. Cut the onion into small cubes, add the olive oil and fry for a few minutes over medium heat until a nice golden brown color. For frying, you can use the pan where the meat was previously cooked.

2. Pour in red wine, add spices, mix well and bring to a boil over high heat. The resulting mixture should still be held on the stove until it evaporates to half the volume.

3. After evaporation, reduce heat and add butter to the sauce. Before that, you can cut it into small cubes so that it dissolves faster.

4. The next step is to gradually add flour. Continuous vigorous stirring will help to avoid clumping.

5. Keep on low heat until thickened, add salt and pepper.

It is better to choose wines for making the sauce that are not very sweet, with sufficient astringency. For example, Merlot or Cabernet. It is these red wines that go well with meat and are suitable even for inexperienced cooks. Those wishing to experiment with the taste can take a wine with a spicy fruity aroma, for example, Pinot Noir, Bastardo, Lancelotta. In this case, it is advisable to add more oil or fat when preparing the sauce so that the fruity notes are more expressive. When choosing a wine, you should also remember that a higher alcohol content can affect the taste of the sauce - the more alcohol, which decomposes into sugar at high temperatures, the sweeter the taste of the finished dish will be.

You can add some balsamic vinegar or lemon juice to the sauce to add spice and sophistication. For lovers of sweet taste, a small amount of brown or white sugar will do the trick. This sauce goes well with fish such as salmon and telapia.

Rosemary, thyme, paprika, etc. are actively used as spices. It is very important when making wine sauce not to replace butter and olive oils with cheaper margarine. From this, the taste of the finished dish will be significantly poorer and will not have such a bright aroma.

The sauce made with the addition of red wine is quite versatile. The variability of the ingredients used helps to combine it with a myriad of dishes. In addition, over time, based on the main recipe, everyone can create their own unique version of this wonderful sauce.

A variety of wine sauces, perhaps the most popular condiment among Europeans. They
go well with both meat dishes and poultry, pork, fish. Wine
sauces are made from port wine, champagne, dry and fortified wines. Drink selection -
real art, which is important to master perfectly if you want to get
original, incomparable taste.

For conservatives, it is better to prefer wines with a tart, herbaceous taste.
Experimenters - savory fruit drinks. Goes well with beef and mushrooms
Cabernet Sauvignon. This wine can be used to make pancake gravy.
and meat. Bastardo and
Pinot noir.

When preparing the sauce, it is important to remember that the higher the alcohol content, the
the final product will be sweeter. An excellent salad dressing can be
make with cold wine, sugar and olive oil. Onion, Brussels
cabbage, potatoes will acquire an extraordinary taste if seasoned with red wine with
olive oil. Delicious and healthy sandwiches with vegetables will turn out,
marinated in wine sauce.

Well, the secrets of making a good sauce are simple.

These are quality ingredients,
good mood and the right technology.

The seasoning technology is simple, but it takes about sixty minutes.
You will need the following ingredients:
- 1 tbsp. dry red wine;
- 2 tbsp. beef broth;
- 100 g of butter;
- 2 tbsp. l. flour;
- ground pepper / salt.

Cooking technology:
1. Put 50 g of butter in a medium-sized container. Warm up on
simmer until golden brown.
2. While stirring, add flour, stir until smooth.
3. Add beef broth, cook for two minutes.
4. Gradually pour out the alcohol, cook for 40-50 minutes. The initial mass is usually
boiled down twice.
5. At the very end, salt and pepper, cook for 10 minutes until thickened.

White Wine Sauce - Gourmet Recipe

White wine sauce is traditionally served with fish and poultry dishes. Cook it
any hostess can, and the process itself will take her no more than ten minutes. For
seasoning for four servings, you will need the following set of ingredients:
- 0.5 tbsp. dry white wine;
- 0.5 tbsp. cream;
- 0.5 tbsp. milk;
- 2 tbsp. l. butter;
- 3 tsp flour;
- feather onion;
- salt pepper.

Cooking technology:
1. Onion - chop, fry in butter for 1-2 minutes.
2. Pour in wine, boil down to half.
3. Add milk and cream, cook until boiling.
4. Stir butter and flour until smooth.
5. While stirring, simmer for four minutes. At the end add
salt, pepper, herbs. Serve warm.

Creamy wine sauce: a delicate seasoning for your favorite dishes

This exquisite seasoning will decorate any fish or meat dish. For cooking
take:
- 30 g of oil;
- onion;
- 100 ml of white wine;
- 1 tsp. mustard;
- 250 ml cream;
- black pepper / salt.

Cooking technology:
1. Melt the butter in a compact container, finely chop the onion, fry
2 minutes.
2. Add wine, mix, boil the resulting mass in half.
3. Pour in cream, add mustard, salt, pepper. Serve hot.

Wine and honey sauce: tasty and healthy

Wine and honey sauce goes well with fried pork ribs. For his
cooking you will need the following ingredients:
- 200 g of honey;
- 70 g of balsamic vinegar;
- 150 g of white wine.

Cooking technology:
1. Mix honey with balsamic vinegar.
2. Pour in wine, bring to a boil. Make sure that liquid does not spill over
the edges.
3. In consistency, the sauce should resemble caramel. Serve warm
form.

What to cook with wine sauce

As you can see, making wine sauce is a simple matter. The main thing is to decide on
menu and decide with what dishes to serve it. First of all, wine sauce is prepared for meat or steak. But the sauce also goes well with other products. Herring in wine sauce is especially tasty.

Herring in wine sauce

To prepare an appetizing delicacy, take:
- 2 herring;
- 1 pc. cinnamon, ginger;
- 6 pcs. carnations;
- pepper, salt, sugar;
- 1 tbsp. l. guilt;
- 1 tbsp. l. apple cider vinegar;
- 50 ml of vegetable oil.

Cooking technology:
1. Peel the herring from the bones, cut into thin slices.
2. Pour water into a saucepan, put 4 tbsp. l. sugar and spices.
3. Cook for 15 minutes. Cool, add wine and apple cider vinegar.
4. Put the herring on a dish, cover with vegetable oil and a small portion
cooked sauce, put a layer of herring on top, pour the marinade, and so on
two or three layers. Refrigerate overnight.

Wine sauce recipe for making a rabbit with a photo

Do you want to pamper your loved ones or friends with a delicious dietary product? Great
option - a rabbit in wine sauce. This dish was especially popular in
Mediterranean countries. We also liked it, since rabbit meat possesses
delicate taste and piquancy. For cooking you will need:
- rabbit 1.5 kg;
- tomato - 1 pc .;
- onion - 1 pc.;
- garlic - 2 cloves;
- butter (butter + olive) - 50 g each;
- dry red wine - 250 ml;
- flour - 3 tbsp. l .;
- spices / salt.

Cooking technology:
1. Wash the rabbit, dry it, chop it coarsely.
2. Peel vegetables, chop.
3. Pour the oil into a deep container, roll the pieces of meat in flour, fry until
golden crust.
4. Then add vegetables, salt and fry for 10 minutes. Stirring, simmer
over low heat 1.30.
5. Top up wine, add spices, aromatic herbs. Leftover sauce
cooking, pour into a saucepan and serve with the meat.

Lamb in wine sauce: a gourmet gourmet dish

Lamb in wine sauce, or chakapuli, is a traditional Georgian dish.
kitchens. Meat with a delicate aroma and authentic taste goes well with lavash
and green cherry plum. Take these ingredients:
- 2 kg of meat tenderloin;
- 250 ml of white wine;
- 4 tbsp. spoons of tkemali;
- 4 cloves of garlic;
- greens, salt.

Cooking technology:
1. Cut the meat, put it in a cooking container.
2. Chop the herbs, add to the meat.
3. Pour in tkemali, wine, stir well, simmer over low heat for
60 minutes.

Steak in wine sauce

Steak in wine sauce can be cooked in the same way. Seasonings cooked in
wine, especially in European cuisine. However, thanks to its
versatility, they can decorate any dish of oriental cuisine. Goes well
wine sauce with fried, baked, boiled and chopped meat, vegetable salads,
chicken and chicken breast. The aromatic seasoning gives a special piquancy to pork
ribs and seafood dishes - mussels and shrimps.

In order to get a thicker sauce, it must be boiled in
within ten minutes.

Has a skin formed on the sauce during cooking? Add butter and sauce
will look perfect before serving.

The sauce has cooled down, and the guests have not arrived yet? No problem. Preheat it on a steam bath.

It's no secret that wine sauce goes well with fish. To give her more
for more flavor and zest, add some dried basil or thyme.

This is how it is - a universal wine sauce. Experiment and let each one be new
the dish will be tastier than the previous one.

The flavors of the main courses and side dishes are significantly improved and enriched when the right sauces are added. Red wine gravy has a piquant taste and aroma. They serve as a harmonious companion for meats prepared in a simple way: oven baked, grilled, steaks and chops.

To create a sauce, use a good quality wine - one that you would love to drink. Cheap and questionable drinks can add a bitter taste to the gravy and ruin the dish.

Grilled meat sauce recipe

Red wine sauce with Asian flavors. This is a gravy that will perfectly complement pork ribs, chicken wings, tenderloin of young veal. If you are preparing the sauce after roasting the meat, you can use the same skillet.

What you need:

• 100 grams of softened butter;
• 1 onion;
• 2 cloves of garlic;
• a pinch of oregano;
• 2 tablespoons tomato paste
• 0.5 cups dry red wine;
• 100 ml soy sauce;
• salt pepper.

How to do it step by step.

1. In a saucepan or skillet in which the meat was fried, melt about a quarter (25 grams) of butter. Put the rest in the refrigerator for now.

2. Chop the onion into small cubes and fry for 4–5 minutes. Add chopped garlic and sauté for 1 minute.

3. Add oregano, soy sauce, tomato paste and cook, stirring vigorously, for about a minute.

4. Pour in the wine and bring the mixture to a boil. Reduce heat to medium and keep on the stove, stirring occasionally, until the mixture is boiled down by half. The process will take approximately 8-10 minutes.

5. Strain the sauce through a fine sieve, discard the solids.

6. Return the gravy to the skillet, set the heat to low.

7. Finely chop the remaining butter and whisk into the sauce.

8. Taste, salt and pepper if necessary.

9. Remove from heat, allow to cool and serve with meat.

Mushroom sauce recipe

Wine sauce with mushrooms is an easy way to spice up a baked tenderloin. You will not regret your time. Use wild mushrooms whenever possible - they are more aromatic. At the same time, store products will also allow you to get a good culinary result.

You need to take the ingredients:

• 250 grams of champignons or other mushrooms;
• 50 grams of butter;
• 1 tablespoon olive oil
• 150 ml dry red wine;
• 150 ml of meat broth;
• 2 tablespoons flour;
• 70 ml of cold water;
• dried or fresh parsley;
• salt and pepper to taste.

Cooking sequence.

1. Cut the washed and dried mushrooms into slices.

2. Heat butter and olive oil together in a skillet. Simmer the mushrooms for 3-5 minutes, stirring occasionally.

3. Pour in red wine, bring to a boil and cook for a few minutes.

4. Add broth and cook for about 5 minutes. The mixture should boil slightly.

5. In a separate bowl, mix flour and water until smooth. Pour into a skillet and stir until smooth. The flour will absorb the excess liquid released from the mushrooms during cooking.

6. Add salt and pepper, hold on the stove for another minute or a little longer until thickened.

7. Season with dry parsley. Remove and allow to cool.

Wine and blackberry sauce

Recipe for red wine gravy with blackberries. The sauce has a sweet-tart flavor and is especially suitable for pork, beef or chicken breast steaks.

Required products:

• 1.5 cups blackberries (fresh or thawed);
• 4 teaspoons blackberry jam or jam
• 70 grams of butter;
• 1 onion;
• 150 ml of dry wine;
• 1 teaspoon lemon juice
• salt pepper.

Step by step cooking.

1. Grind the berries with a blender until puree, rub through a fine sieve and set aside for now.

2. Melt 1 teaspoon of butter in a saucepan over medium heat, fry finely chopped onion until golden brown, about 10 minutes.

3. Pour wine and lemon juice into a saucepan. Bring to a boil, reduce heat and cook until the contents are reduced in volume by 2 times.

4. Add mashed berries, jam, salt and pepper to the wine mixture. After boiling, cook at minimum power for about 5 minutes.

5. Remove from the heat, add 1 teaspoon of cold butter to the prepared sauce.

Easy to prepare wine-based sauces surprisingly refresh the meat dish, making it more appetizing and expressive. Once you have mastered the principles, you can experiment with the types of ingredients and their proportions to get a unique taste.

Wine sauce for meat- this is the secret ingredient that can turn an ordinary steak into a real work of art. If you want to add new flavors to your dish, just use one of our recipes.

Wine sauce for meat with tarragon

What to cook for a romantic dinner to impress your soul mate? Try frying and serving with a delicious homemade sauce. Delicate meat that melts in your mouth with a sauce based on wine and tarragon - you will remember this dinner for a long time. To make the steak incredibly juicy and tender, we recommend it in the T-Bone store. Among the wide range of our own marbled beef meat products, you will definitely choose a steak to your taste.
To prepare this sauce, you should choose a non-acidic white wine and buy fresh tarragon. First, pour the wine into a saucepan and evaporate by half. Dissolve the butter in a skillet and fry the finely chopped shallots in it until soft. Add the garlic passed through a press, and after 3 minutes - chopped leaves of fresh tarragon. Add salt, ground white pepper and pour in wine. Warm up, stirring occasionally, for 2-3 minutes. Serve warm. Secret from T-Bone: using the same technology, you can prepare mint sauce for meat, just replace tarragon with it.

How to make cardamom wine sauce for meat

This sauce will be a spicy and colorful addition that will transform the taste of lean meat. Cut the onion into half rings, chop the garlic, and peel the bell peppers and cut into strips. Melt butter in a frying pan, add coriander seeds, cardamom and heat for 1-1.5 minutes. Add onions, bell peppers, garlic, some salt and brown sugar. Saute for a minute, then add tomato sauce and dry red wine. Warm up for 5-7 minutes. Finally add a pinch of ground pepper and adjust the taste for salt.

How to make a Demiglas-style meat sauce

Demiglas is a rich, meat-based broth sauce made from bones. The sauce is considered difficult and is most often prepared in a professional kitchen. Try demi-glace sauce. It goes perfectly with tender marbled beef steaks. for your steaks can be found in the online meat store T-Bone. Delivery of meat is carried out to any locality in the country.
Prepare the base for the sauce. To do this, place the beef bones with bone marrow in an ovenproof dish and put them in an oven at 220 ° C for 15 minutes so that they are browned. After that, remove the mold and reduce the temperature in the oven to 180 ° C.
Pour a small amount of beef or vegetable broth over the bones and pour in red dry wine. Scrape the bottom of the dish with a spatula to dissolve the caramelized juices. Add a sprig of thyme, juniper berries and several different peas. Simmer in the oven for 1.5 hours, then remove the seeds and spices. Strain the sauce and pour into a saucepan. Heat the liquid and add a small piece of butter, before rolling it in flour. Season with salt, a little sugar and cook, stirring occasionally, until the mixture thickens. Serve warm wine sauce à la Demiglas.