We've posted on how to make a white wine sauce. But we'd be remiss in our duties to provide you with wine know-how without teaching you how to make a red wine sauce as well. A red wine sauce is a richer, more delectable counterpart to its buddy, the white wine sauce. Just like a white wine sauce, though, it couldn't be simpler to make. And it is the perfect accompaniment to any pan-fried meats you might be cooking up. A pan-cooked filet or flat-iron is elevated from good to great with this simple sauce.
Red Wine Sauce
When you're done cooking your meat, remove it to a warm plate and tent it with foil to keep it warm. While the meat rests and the juices re-distribute, you have the perfect amount of time to make a great sauce.
Pour off all but two tablespoons of fat from the pan.
Turn the heat to medium. Add mined shallots or a combination of mined onions and garlic and a pinch of salt, and saute.
Add 2 cups of dry red wine. Deglaze the pan: bring the sauce to a boil, and stir and scrape the bottom of the pan until all the delicious brown bits are loosened. Turn the heat down a bit and let the sauce simmer until reduced by half.
Pour over a steak. Serve with the same wine in the sauce. Bliss!
