Mouthwatering Red Wine Butter Sauce Recipe
Wine and butter may seem like an unusual combination, but they come together beautifully in this Red Wine Butter Sauce Recipe. This delectable sauce is perfect for adding a touch of luxury to any dish. Whether you’re cooking up some steak, pan-seared salmon, or mushroom pasta, this sauce recipe will take your meal to the next level.
The process of making this sauce involves reducing red wine with shallots, herbs, and beef stock until it becomes a rich, velvety reduction. The reduction is then finished with butter and cream, creating a decadent sauce that’s simply irresistible.
As a sommelier, I know how important it is to have the right sauce pairing for different dishes. This red wine butter sauce is versatile and goes well with many meals, making it an excellent recipe to add to your repertoire.
In this article, I’ll be sharing step-by-step instructions on how to make this sauce along with helpful tips for substitutions and variations that you can use based on your preferences. Plus, I’ll be sharing my expert recommendations on what dishes pair best with this delectable red wine butter sauce recipe.
Get ready to take your meals from mundane to mouthwatering with this delicious wine reduction sauce recipe.
Why You’ll Love This Recipe
Have you ever tasted a mouthwatering steak or a perfectly grilled salmon just for it to fall short due to the lack of an amazing sauce? Look no further– the red wine butter sauce is here to take your meal to the next level. This sauce will give your steak, fish, or beef tenderloin the perfect finish and leave you wanting more.
The combination of red wine, shallots, and butter produces a luxurious flavor that will tantalize your taste buds. This decadent sauce is what you need to turn your ordinary dish into an extraordinary one. The richness of the butter mixed with the boldness of the red wine gives a great balance that is deliciously addictive.
But what’s even better about this recipe is its versatility. Not only is it an excellent pairing for meats, but it also complements mushroom dishes, enhancing flavors beyond meat dishes. Add this red wine butter sauce to your pan-seared mushrooms and they will come alive with flavors so wonderful, you’ll be impressed at how much it transforms the dish.
Its simple preparation process makes it an ideal recipe for busy weeknights or elegant dinner parties. You don’t need to be a professional chef to create this masterpiece as the recipe only requires basic ingredients present in every home kitchen.
Overall, there are many reasons why you’ll love this red wine butter sauce recipe. Its rich taste and smooth texture paired with its versatility make it perfect for any occasion – be it a weekend barbecue with friends or a romantic candle-lit dinner for two. Try it once, and trust me; it will become your go-to sauce recipe – one that never fails to impress your guests or family members. Bon appétit!
Ingredient List
- 2 cups of red wine
- 1/2 cup of heavy cream
- 1 tablespoon of red wine vinegar
- 1 bay leaf
- 1 sprig of fresh thyme
- 1 finely chopped shallot
- 4 tablespoons of unsalted butter
- 1/4 cup of beef stock
For the sauce recipe 2, prepare the following ingredients:
- 2 cups of red wine
- 1 tablespoon of balsamic vinegar
- 5 fl oz of beef stock
- 2 tablespoons of butter
- 1 bay leaf
- Chopped fresh thyme and rosemary
Note: For best results, use a full-bodied red wine, like cabernet sauvignon or beurre rouge, when making this sauce. Also, make sure to use fresh herbs rather than dried ones for enhanced flavor.
The Recipe How-To
Step 1: Prepare the Ingredients
Gather and measure out all the ingredients before starting the recipe. Finely chop 1 shallot and set aside. Open a bottle of red wine, and measure 2 cups for the recipe.
Step 2: Make the Red Wine Reduction Sauce
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Once hot, add the finely chopped shallot and cook, stirring occasionally until it begins to soften, approximately 2-3 minutes.
Add in the red wine and 1 bay leaf. Bring to a simmer and cook until reduced to about 1/2 cup, approximately 10 minutes. The liquid should be reduced by at least half and be thicker than when you started.
Step 3: Finish the Red Wine Butter Sauce Recipe
Once the red wine sauce has reduced, remove it from heat and discard the bay leaf. Add in 1 cup heavy cream, whisking to combine.
Return to heat over medium-low heat to warm and combine flavors, stirring continuously for a few minutes.
Remove from heat and whisk in 2 tablespoons butter, one chunk at a time until fully melted into the sauce.
Step 4: Serve or Store
Serve immediately or store in an airtight container in the fridge for up to two days before reheating. To reheat, transfer sauce back to a small saucepan over low heat until warmed through.
This rich, flavorful red wine butter sauce pairs well with many dishes such as steak, beef tenderloin, salmon, mushroom sauce or any grilled meat.
Now that you know how to create this savory, decadent wine reduction sauce let your culinary imagination run wild! Add it as a topping on your favorite meat dish or use it as an accompaniment to roasted vegetables or potatoes.
Bon Appétit!
Substitutions and Variations
The good thing about this red wine butter sauce recipe is that it’s very versatile, and you can easily switch up the ingredients to suit your preferences. Here are some substitutions and variations you can try:
– Wine: This recipe calls for a dry red wine, such as Cabernet Sauvignon or Pinot Noir, but you can use any type of red wine that you like. Just make sure it’s a wine that you would drink on its own, as the flavor will be concentrated in the reduction sauce.
– Vinegar: Red wine vinegar adds acidity and balance to the sauce, but you can substitute it with balsamic vinegar or even lemon juice if you prefer.
– Shallots: If you don’t have shallots on hand, you can use finely chopped onions instead. The sweetness of the onion will complement the richness of the butter and wine.
– Butter: This recipe calls for unsalted butter, but you can use salted butter if that’s what you have. If you want to make a compound butter to serve with your steak or fish, mix softened butter with fresh herbs like rosemary or thyme before adding it to the sauce.
– Beef stock: For a more intense beef flavor, substitute half of the heavy cream with beef stock. This will also make the sauce thinner and more pourable.
– Herb variations: You can infuse the sauce with other herbs like fresh thyme or a bay leaf to add more depth of flavor. You can also swap out the rosemary for tarragon or parsley if you prefer.
This red wine butter sauce is a versatile recipe that you can tweak and adjust to your liking based on what ingredients you have on hand. Try these substitutions and variations to create a unique flavor profile that complements your favorite steak or fish dish. Bon appétit!
Serving and Pairing
This red wine butter sauce is incredibly versatile and can be used as a luxurious finishing touch on a wide variety of dishes.
For meat lovers, this sauce pairs well with beef tenderloin, ribeye steaks, strip steak, filet mignon or roasted chicken. It can also be drizzled over grilled seafood such as salmon for a richer flavour profile.
The sauce is beautifully balanced and has a deep, complex flavour that can match with both light and bold tasting meats. The richness of the butter combined with the tangy acidity of the red wine makes it a great addition to any dish in need of richness and complexity.
To complement this delicious recipe, I recommend serving it alongside roasted vegetables like grilled zucchini or steamed artichokes. These veggies help to add a freshness that contrasts well against the rich butter sauce.
If you’re looking to pair this sauce with wine, I suggest choosing something similar to what you used in the recipe like a full-bodied Cabernet Sauvignon. A Pinot Noir or Merlot would work equally well as long as they have notes of red fruit which will complement the depth of flavour in this sauce perfectly.
Overall, there are so many opportunities to get creative with this wine butter sauce. Drizzle it on your favourite dishes and enjoy the luxurious flavours that come through with each bite!
Make-Ahead, Storing and Reheating
Although the red wine butter sauce recipe is best served immediately after it’s prepared, you can still make it ahead of time if you’re in a pinch. Simply make the entire recipe as directed, then keep it stored in an airtight container in the refrigerator for up to 3 days.
When you’re ready to use the sauce, reheat it slowly over low heat until it’s warmed through. Be careful not to let the sauce boil or it may break and separate. Instead, stir constantly while reheating until the sauce is smooth and silky once again.
If you want to freeze the red wine butter sauce, allow it to cool completely before transferring it to a freezer-safe container. The sauce will keep for up to 3 months in the freezer. To thaw, simply place the container in the refrigerator overnight.
For best results, we recommend reheating the red wine butter sauce on low heat over the stove. But, if you’re in a rush, you can also microwave it on medium-low heat in 30 second intervals until warmed through.
Whether you’re cooking beef tenderloin or salmon for dinner, this make-ahead option makes serving up delicious and flavorful dishes a breeze. So go ahead and prepare the red wine butter sauce ahead of time to ensure that your meal is complete with this velvety smooth, savory sauce.
Tips for Perfect Results
Making a perfect red wine butter sauce is not very tricky if you pay attention to some little details. Here are some tips that will help you achieve flawless results every time.
First, make sure to use good quality red wine to give the sauce a rich flavor. Avoid using cheap or sweet wine as doing so will not result in the same depth of flavor. It’s best if you taste test your wine before using it in your recipe, just to be sure it’s suitable for your sauce.
Also, be patient when reducing the red wine, so it thickens and concentrates in flavors. If you don’t allow the liquid to reduce enough, your sauce will end up thin and lackluster.
Another tip is to use unsalted butter in this recipe. This way, you can adjust the salt level precisely to suit personal preference without masking the red wine reduction.
When adding the butter at the end of the recipe, do so gradually and make sure each addition is entirely melted before adding more. Doing so ensures that your sauce will have a smooth and silky texture.
Lastly, taste your sauce after cooking and adjust your seasoning as needed. For example, if you find that the sauce is too acidic for your liking because of the red wine vinegar or has too much bitterness from reduced wine, add a bit more butter or cream to balance out the flavors.
By following these simple tips, you can create a marvelous red wine butter sauce every time that will elevate any dish that needs this delicious addition.
FAQ
Now that you have learned how to create the delectable red wine butter sauce, it is important to answer some frequently asked questions. These will help you avoid any possible confusion about the ingredients and process of preparing the dish. So, let’s dive into some of these FAQs before you embark on your cooking journey.
What does adding red wine to sauce do?
Wine’s alcohol content can enhance the taste of sauce by activating the release of flavor molecules from the ingredients. When used in red wine sauces, the alcohol can dissolve fats, allowing for the full expression of flavors in the ingredients.
Does butter thicken red wine sauce?
Bring the liquid to a vigorous boil and maintain it until it has lessen by 3/4 of its original volume, which usually takes around 10 minutes. Sieve the liquid through a strainer and transfer it to a fresh pan. To balance out any bitterness, include a small amount of sugar. Then, add a knob of butter, which will enhance the sauce’s texture and grant it a delightful sheen.
How do you emulsify butter into wine?
As a sommelier, the key to creating a perfect sauce is in the art of adding melted butter. It is crucial to add the butter slowly, whisking it in little by little. The desired outcome is for the butter to blend smoothly into the sauce. One mistake that must be avoided is boiling the sauce when whisking. Doing so can cause the sauce to separate, ruining its flavor and texture. If the sauce starts to break down, immediately remove it from the heat, drop a few ice cubes and continue whisking to emulsify it. Remember to keep adding butter gradually while continuously whisking the sauce.
Bottom Line
If you’re a fan of both wine and butter, then this red wine butter sauce recipe is definitely for you. Trust me, it’s creamy, tangy, and rich in flavor. You’ll always want to keep a batch of it on hand to pour over your favorite meats or roasted vegetables.
Moreover, the recipe is quite easy to make and requires only a few simple ingredients. You can also substitute some of the ingredients to create various variations of this delicious sauce. So whether you prefer cabernet sauvignon or balsamic vinegar as your main ingredient, you can always find something that suits your taste buds.
In conclusion, the possibilities are endless when it comes to pairing this sauce with different dishes such as beef tenderloin, salmon, ribeye steaks, and more. It doesn’t matter if you’re an expert chef or just starting out; anyone can make this mouth-watering sauce with ease. So why not give this recipe a try today? I guarantee that you won’t regret it!
Red Wine Butter Sauce Recipe
Ingredients
- 4 shallots, chopped
- 1/2 cup red wine
- 1/2 cup red wine vinegar
- 4 tablespoons heavy cream
- 1 lb butter, cut into 1 inch cubes
- salt & freshly ground black pepper
Instructions
- Combine shallots, wine, and vinegar in a saucepan.
- Bring to a boil, then reduce heat and simmer until almost all the liquid has evaporated and becomes thick and syrupy.
- Add heavy cream and mix well.
- Increase heat to high, but don't let the sauce boil.
- Add the butter and continue to whisk until all the butter is incorporated.
- Season with salt and pepper.
- NOTE: Don't cook with any wine you wouldn't drink!
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