Many cuisines of the world have in their collections their own, unique to them, national recipes for making sauces. The sauce, being an addition to the main dish, 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 course and surprise the invited guests with something original and special, you can prepare a spicy red wine sauce. This easy and quick recipe with red wine is very popular in European countries. This sauce is perfect for 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, pepper to taste.

Cooking

1. Onion cut into small cubes, add 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 has evaporated to half the volume.

3. After evaporation, it is necessary to reduce the fire and add butter to the sauce. Before that, it can be cut into small cubes so that it dissolves faster.

4. The next step is the gradual addition of flour. Constant intensive mixing will help to avoid the appearance of lumps.

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

Wines for making the sauce are better to choose 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 on the taste can take a wine with a spicy fruity aroma, for example, Pinot Noir, Bastardo, Lancelotta. In this case, when preparing the sauce, it is desirable to add more oil or fat so that the fruity notes are more expressive. When choosing wine, one should also remember that a high alcohol content can affect the taste of the sauce - the more alcohol that decomposes at high temperatures to produce sugar, the sweeter the taste of the finished dish will be.

You can add a little balsamic vinegar or lemon juice to the sauce to add spice and sophistication to the sauce. Sweet taste lovers will benefit from a small amount of brown or white sugar. 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 preparing wine sauce not to replace butter and olive oils with cheaper margarine. From this, the taste of the finished dish will become much poorer and will not have such a bright aroma.

Sauce prepared with the addition of red wine is quite versatile. The versatility of the ingredients used makes it easy to pair with countless dishes. In addition, over time, based on the main recipe, everyone can create their own unique version of this wonderful sauce.

The question often arises which sauce is best served with fish or meat dishes. You can buy ready-made fillings in the store, but prepared ones yourself at home will always be tastier and more aromatic. We bring to your attention a selection of the best recipes for wine sauces that are ideal for meat and fish.

Wine sauce with mushrooms

Grocery list:

• Mushrooms - 180-200 g
• Dry wine (red) - 750 ml
• Onion - 2 heads
• Butter - 50-70 g
• Bay leaf
• Rosemary and thyme
• A little flour and vegetable oil

Cooking:

1. Rinse and clean the mushrooms, and then fry them a little in butter along with the chopped onions.
2. Pour wine over the mushrooms, and add some thyme, rosemary, and bay leaf. Now you need to wait until the alcohol is completely evaporated (15-20 minutes).
3. Strain the whole mass, separate the vegetables and discard, and put the remaining mixture back on the fire and thicken by adding vegetable oil and flour.
4. It remains to season the sauce and serve with meat.

Red sauce in fish broth

Products:

• Fish broth - half a liter
• Red wine - half a glass
• Butter - a couple of tablespoons
• Onion - 2 pcs.
• Flour - 2-3 tablespoons
• Tomato paste - about 1 cup
• Sugar - 1 teaspoon
• Parsley Root and Carrot Root
• Salt, pepper - to taste

How to cook:

1. Roast the fish bones and then boil them with carrot and parsley roots and strain the mixture. So you get fish broth.
2. Lightly fry the flour in butter, dilute with a small part of the cooked broth and whisk all the time with a whisk so that lumps do not appear.
3. Chop the onion and roots, and then fry in oil with the addition of tomato paste. Pour in some of the broth with flour and cook for about 12-15 minutes over low heat. After - add the remaining broth and also boil for about 40-50 minutes, stirring the contents of the pan from time to time.
4. Strain the resulting sauce, salt, add sugar, pour in red wine and mix.

Creamy white sauce

Ingredients:

• Dry white wine - 100 ml
• Garlic - 1 clove
• Lemon juice - 2 teaspoons
• Parsley - bunch
• Onion or shallot
• Cream - 100-150 ml
• A little butter (for frying)
• Salt, pepper, seasonings

Cooking:

1. Peel the onion and garlic, rinse well and chop. Also wash the bunch of parsley and finely chop.
2. Saute garlic and onion in butter in a pan until the latter becomes transparent and the mixture itself becomes viscous.
3. Pour in the lemon juice and wine, bring to a boil, then add the cream and bring to a boil again. Add parsley, salt and cook until the mass thickens.

white wine sauce recipe for fish

In order to prepare white sauce for fish, you will need the following ingredients:

• 2-2.5 cups of fish broth;
• 1 tablespoon of wheat flour;
• 3 tablespoons of butter;
• 1 parsley root;
• 1 onion;
• 2 yolks;
• 1/2 cup white wine;
• ground pepper, salt, lemon juice to taste.

Sauce preparation steps:

Wine sauce for meat

Wine sauce is able to diversify the taste of not only fish dishes - for example, red wine sauce perfectly sets off meat dishes.

To prepare it, you will need:

• 150 ml dry red wine;
• 450 ml of meat broth;
• 150 ml cream;
• basil greens, parsley, mustard seeds, salt, ground paprika and ground black pepper to taste.

Making red sauce:

• Combine the meat broth with red wine and simmer until the resulting mixture is halved.
• Then add cream and simmer for a few minutes.
• Salt, season with black ground pepper, mustard seeds and paprika. Mix well and remove from heat.
• Add finely chopped parsley and basil.
• Serve the prepared sauce with various meat dishes.

Enjoy your meal!

Oh yeah… Good old Cabernet Sauvignon. It is a versatile wine variety as it can suit both conservatives and experimenters.

From Cabernet Sauvignon you can make both a sauce for pancakes (adding a little more sugar to it) and a sauce for meat dishes.

So, let's begin.

Ingredients:

3/4 cup red wine

1/4 cup balsamic vinegar

1 shallot, diced

1 tablespoon butter

1 tablespoon flour

Fry the onion, butter and flour for 3 minutes over medium heat.

Add red wine, vinegar and rosemary.

Bring to a boil and reduce by 1/2 volume.

Add salt and pepper to taste.

Serve immediately after preparation.

Recipe Variations

Get creative with your ingredients! Add mushrooms to shallots, replace mustard with balsamic vinegar, or add minced onion to an already prepared sauce.

In addition to meat (of course), this sauce is especially good for other dishes:

• Salads

Try adding some sugar and olive oil to cold wine for a simple salad dressing. Add some feta cheese and some gorgonzola to your salad for a combination of cheese and wine in one dish!

• Fried vegetables

Chop your favorite vegetables, toss them into the red wine and olive oil sauce, and cover. The alcohol will completely evaporate and leave a delicious caramelized coating on the vegetables. Works especially well with onions, Brussels sprouts and potatoes.

• sandwiches

Marinate some vegetables in a prepared red wine sauce before putting them on your sandwich. Try this with eggplant, mushrooms, or zucchini. Plus, drizzle the dressing over the lettuce—delicious!

Enjoy your meal!

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

Conservatives should prefer wines with a tart, grassy taste.
Experimenters - savory fruit drinks. Goes well with beef and mushrooms
Cabernet Sauvignon. This wine can be used to make pancake gravy
and meat. With pork, chicken, salads and desserts, Bastardo and
Pinot noir.

When preparing a sauce, it is important to remember that the higher the alcohol content, the
sweeter end product. Excellent seasoning for salads
made from cold wine with sugar and olive oil. Onion, brussels
cabbage, potatoes will acquire an unusual taste if you fill them 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 preparation technology is simple, but takes about sixty minutes.
You will need the following ingredients:
- 1 tbsp. red dry 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
low heat until golden brown.
2. While stirring, add flour, stir until smooth.
3. Add beef broth, cook for two minutes.
4. Gradually pour out alcohol, cook for 40-50 minutes. The initial weight is usually
doubles down.
5. At the very end, salt, pepper, cook for 10 minutes until completely 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, designed for four servings, you will need the following set of ingredients:
- 0.5 st. dry white wine;
- 0.5 st. cream;
- 0.5 st. milk;
- 2 tbsp. l. butter;
- 3 tsp flour;
- feather onion;
- salt pepper.

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

Creamy wine sauce: a gentle 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 of 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, reduce the resulting mass by half.
3. Pour in the 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 the wine, bring to a boil. Be careful not to spill liquid over
the edges.
3. The consistency of the sauce should resemble caramel. Serve warm to the table
form.

What to cook with wine sauce

As you can see, making wine sauce is a simple matter. The main thing is to decide
menu and decide what dishes to serve it with. 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 delicious.

Herring in wine sauce

To prepare a delicious delicacy, take:
- 2 herrings;
- 1 pc. cinnamon, ginger;
— 6 pcs. cloves;
- pepper, salt, sugar;
- 1 tbsp. l. guilt;
- 1 tbsp. l. apple cider vinegar;
- 50 ml of vegetable oil.

Cooking technology:
1. Clean the herring from the bones, cut into thin slices.
2. Pour water into the pan, 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, pour vegetable oil and a small portion
prepared sauce, put a layer of herring on top, pour marinade, and so
two or three layers. Put in the refrigerator overnight.

Wine sauce rabbit recipe with photo

Do you want to pamper your loved ones or friends with a delicious dietary product? A great
option - rabbit in wine sauce. This dish is especially popular in
Mediterranean countries. We also fell in love with it, since rabbit meat has
delicate taste and piquancy. For cooking you will need:
- rabbit 1.5 kg;
- tomato - 1 pc.;
- bow - 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 coarsely.
2. Peel vegetables, cut.
3. Pour the oil into a deep container, roll the pieces of meat in flour, fry until
golden crust.
4. Then add vegetables, salt, fry for 10 minutes. Stir, simmer
over low heat 1.30.
5. Add wine, add spices, fragrant herbs. Sauce left over
cooking, pour into a gravy boat and serve with meat.

Lamb in wine sauce: an exquisite gourmet dish

Lamb in wine sauce, or chakapuli, is one of the traditional Georgian dishes.
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;
- herbs, salt.

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

Steak in wine sauce

Similarly, prepare a steak in wine sauce. Seasonings prepared in
wine, especially took root in European cuisine. However, thanks to its
versatility, they can decorate any dish of oriental cuisine. Matches well
wine sauce with fried, baked, boiled and chop meat, vegetable salads,
chicken and chicken breast. Aromatic seasoning gives a special piquancy to pork
ribs and seafood dishes - mussels and shrimp.

In order to get a sauce of a thicker consistency, 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 is cold and the guests haven't arrived yet? No problem. Heat it up in a steam bath.

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

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