Red Wine Sauce | Red Wine Steak Sauce | How to Make a Red Wine Sauce | Red wine Sauce Recipe
In this recipe, I will show you how to make a red wine sauce. This outstanding steak sauce is quite simple to make. It only takes a few simple ingredients you have at home to make a delicious 3-star Michelin steak sauce. This red wine sauce is a perfect Christmas sauce for a beef wellington.
Red Wine Sauce Ingredients:
- 1 Tbsp or 15g Butter – to sauté the onions and garlic
- 2 Tbsp or 30g diced onion
- 2 cloves of garlic
- 1 Tsp honey
- 1/2 cup or 119ml of red wine
- 2 Tsp Dijon mustard
- 1 Tsp thyme
- Salt and pepper to taste
- 1 Tbsp or 15g of cold butter- to finish the sauce
???? If you like this recipe and would like to help make a sauce ???? give a donation to show your support -
______________
Equipment Used (Amazon Affiliate Links)
- Duxtop Portable Induction Cooktop (cooktop) -
- Calphalon Triply Stainless Steel 10-Inch Omelet Pan -
- Matfer Bourgeat Whisk-Stainless Steel-10 inch, 10, Black -
- Wooden Measuring Spoon Set -
_______________
The Sauce and Gravy Channel specializes in sauces and gravy recipes. It’s all about the sauce - and gravy. Sauces and gravies bring a rich and dynamic touch to dishes. They add flavor and help complete a beautiful dish. My goal is to keep sauces alive via how to videos. Please show your support for the channel by subscribing below.
Visit the website:
Subscribe for more video recipes:
Follow The Sauce and Gravy Channel on TikTok:
Find The Sauce and Gravy on Facebook:
For more videos log onto:
Bushwick Tarantella by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
#thesauceandgravychannel
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission (at no cost to YOU). This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
As an Amazon Associate I earn from qualifying purchases
DISCLAIMER
USE AT YOUR OWN RISK
We do not take any warranties about the completeness, reliability and accuracy of this information. Any action you take upon the information on this YouTube channel or website is strictly at your own risk, and we will not be liable for any injuries, losses and damages in connection with the use of our YouTube channel or website.
Short Ribs with Potato Rosti & Port Wine Sauce Recipe - Cuisine Solutions
Short Ribs with Potato Rosti & Port Wine Sauce
Prep time: 15 minutes
Total time: 1 Hour
Serves: 6-8
Ingredients:
Beef Short Ribs, Beef Stock, Potatoes, Port Wine, Rosemary, Thyme, Parsley, Shallots, Garlic, Cornstarch, Butter
Preparation:
Preheat oven to 375
Finely chop shallots
Sauté shallots in melted butter
Add port wine and flambé
Add stock, simmer and reduce by half
Heat garlic in melted butter in separate sauté pan
Add short ribs to sauté pan
Season with herbs, salt and pepper
Place in oven for 30 minutes
Grate peeled potato, season with salt, pepper, and parsley
Add cornstarch and mix
Form patties and sauté until golden
Remove beef from oven and let sit for 5 minutes
To serve:
Slice beef against grain. Add a few slices of beef and potato patty to serving dish. Pour port wine sauce over beef. Season with parsley.
Enjoy!
To discover more Cuisine Solutions products and recipes go to: cuisinesolutions.com/
Share your creative recipes with us!
Facebook Page: facebook.com/cuisinesolutions
Blog page: cuisinesolutions.com/blog
Twitter Page: twitter.com/SousVideCuisine
Instagram Page: instagram.com/cuisinesolutions
Gordon Ramsay's Venison With A Red Wine & Chocolate Sauce Recipe
With a simple cream cabbage.
____________________
Add The F Word on Facebook:
To find out more about Gordon Ramsay visit:
Gordon Ramsay on Facebook
Follow Gordon Ramsay on Twitter .
#TheFWord #GordonRamsay #Food #Cooking .
This Creamy Beef and Mushrooms Pasta is so Addictive!
This easy to make Creamy Beef and Mushrooms Pasta is so Delicious and Addictive, ready in 15 minutes!
Nonstick pan with lid:
Recipe for 2:
- 1lbs/450 pasta of your choice, boiled and drained.
- 0,7lbs/300g beef, use a tender cut, I am using sirloin filet
- 1 small onion, finely chopped
- 1 clove of garlic, minced
- 0,6lbs/250g mushrooms
- 1 handful sundried tomatoes, chopped
- 0,7cup/160ml beef stock or chicken
- 1 tablespoon fresh thyme
- 0,85cup/200ml heavy cream
- 1 tablespoon mascarpone cheese
- 2 handfuls Parmesan cheese, 1 for the sauce, 1 for topping the pasta
- 1-2 teaspoons Dijon mustard
- Olive oil, about 2-3 teaspoons, add more if need it
- Salt and pepper
Homemade Demi-Glace
To call this classic sauce base kitchen gold would be to overly flatter gold. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
This is an adaptation of a recipe by Chef John at Food Wishes. See his original vid and subscribe to his channel:
Here's my Christmas dinner recipe that uses this stuff:
****RECIPE****
8-10 pounds chicken wings
5-7 pounds beef shank and/or oxtail
4 red onions, peeled and cut in half
2-4 tablespoons tomato paste
oil
water
ice cubes
Preheat oven to 400 F / 200 C convection (or 425 without convection). Oil a large roasting tray and put in the chicken wings. Oil another roasting tray or a rimmed baking sheet and put in the beef and onions. Roast both trays for about 45 minutes.
Remove the trays, and flip the beef and onions. Squeeze the tomato paste onto the chicken wings, and toss to coat them. Return the trays to the oven and roast them until everything is browned but not burned — about another 45 minutes.
Dump all the food and any juices into a large stock pot — at least 12 quarts. If any fond as developed on the trays, dry to deglaze it with some water and a wooden spoon, and add that liquid to the pot. Pour enough water in the pot to just barely submerge the ingredients.
Bring the pot to a bare simmer and hold it here for at least 12 hours, covered. Remove and discard the solids (no need to throughly strain at this stage), then bring the liquid to a boil and reduce the liquid by half, which should take about an hour. Transfer the liquid to a large bowl or other suitable container and add ice cubes until it's no longer hot.
Cover and refrigerate until all of the fat has risen to the top and solidified — overnight at least. If the fat still isn't solid, you can put it int he freezer for about a half hour — that should do it. Scrape all of the solid fat off the top and discard.
Return the liquid to the stock pot, bring to a boil, and reduce until it just achieves a syrupy consistency, stirring frequently once the liquid starts to get thick to keep it from burning. This could take up to two hours.
Let the demi-glace cool for a moment, then ladle it into ice-cube trays. You should get 32-48 cubes. Freeze them then transfer to a freezer bag. 1-2 cubes can be used to flavor and thicken enough pan sauce for 1-2 people.
The BEST Sauce Anyone Can Make