How to Make Wine Sauce

Wine sauce can be made using both white and red wines as ingredients. The sauce goes well with chicken, fish, vegetables and pasta. You can make the sauce by using meat, fish, or vegetables to add the desired flavor. Wine sauce can be served individually as well as included as an ingredient for making other dishes. The same can also be stored in freezer for future use.

Instructions

White Wine Sauce Recipe

Ingredients

1/2 cup of extra virgin olive oil
1/2 cup of unbleached white flour
1 cup of dry white wine
4 cups of chicken broth
salt and freshly ground black pepper to your taste

Instructions

Pour the extra virgin olive oil to a 4 to 5 quart saucepan and put the pan over medium heat t make the olive oil hot. Add flour to the hot milk by continuously stirring it with a wire whisk. Keep stirring the flour till it is fully dissolved in the oil and the ingredients form a mixture.
Reduce the heat and add wine slowly to the mixture. Keep stirring the mixture till the mixture becomes thick. Remove the pot from heat if required and mix the wine well with the other ingredients.
Stir in the chicken broth into the mixture slowly with continuous stirring. Reduce the heat to simmer and keep cooking for about 1 hour by keeping the pot uncovered. Remove the pot from heat when the taste of alcohol is no longer present in the sauce. If you feel that some flour has remained undissolved in the sauce, you can pass the dish through a mesh or sieve strainer to make it lump free.
Add salt and freshly ground black pepper to the sauce and season it to your taste. Now the sauce is ready which you can store for about 6 months by keeping it in a freezer after transferring these to small containers.

Red Wine Sauce Recipe

Ingredients

2 medium shallots, minced
1/2 cup of dry red wine
1/2 cup of homemade stock (chicken, beef, lamb, or venison)
1 tablespoon of balsamic vinegar
1 teaspoon of Dijon mustard
3 tablespoons of unsalted butter, cut into pieces
1 teaspoon of minced fresh thyme leaves
salt and ground black pepper to your taste

Instructions

Sauté the chicken, beef, lamb, or venison broth properly and remove the meat from the pan. Just leave a bit of residual fat which will be used for cooking the dish. You can also leave the leftover brown bits of meat or chicken in the pot. Add shallots to the pan and cook over low heat. Keep stirring while cooking till the shallots becomes translucent.
Now raise the heat to high and add the dry red wine and stock to the shallots. Bring the mixture to a boil and keep adding the browned bits by loosening their stick to the pan. Use a wooden spoon and incorporate these pieces with the sauce. Keep boiling the ingredients till the liquid is reduced in half.
Reduce the heat to medium and add the balsamic vinegar and Dijon mustard to the mixture. Cook the sauce till you get your desired consistency. The sauce is made properly when the same is tick enough to coat a regular spoon. Cook by checking occasionally to get the exact consistency desired by you.
Remove the sauce form heat and stir in the butter. The butter will thicken the sauce a bit more and provide it a glossy look. Add the minced fresh thyme leaves to the sauce and season it with salt and pepper to your taste.