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Wine is one of the most sophisticated components of any rich, full-bodied recipe. Whether you’re cooking with wine for the first time or you use it on a regular basis, there are plenty of incredible ways to incorporate a wine reduction sauce into your favorite dishes.
From chicken to beef and beyond, using wine adds another layer for incredible depth of flavor.
Read on to discover six incredible recipes for wine reduction sauces for an amazing, memorable meal
1. Classic Red Wine Reduction Sauce
When it comes to the classics, a red wine reduction is by far one of the favorite standbys. To make this sauce, you’ll need olive oil, shallots, red wine, beef stock, butter, and rosemary.
Start by coating your pan with olive oil and turn the stovetop to medium-high heat. Add 1/4 cup of minced shallots to the pan, and cook them until they’re translucent in color.
Next, slowly add 1/2 cup of red wine to the pan along with 1/2 cup of beef stock. Allow the mixture to reduce by half, then add two tablespoons of butter. For added flavor, toss in a tablespoon of fresh rosemary and serve with your favorite dishes.
2. Simple White Wine Sauce
White wine has a brighter flavor than red, making it the perfect companion for pork and chicken. To make this sauce, start by heating a skillet or saucepan on your stovetop’s medium-high setting. When the pan is hot, add a tablespoon of olive oil and 1/4 to 1/3 cup of diced onions or shallots.
Use the same pan you already used to cook your meat to add another layer of flavor. To take things up a notch, add a bit of sliced fresh garlic clove with your onions. Pour about 1/3 cup of white wine into your pan and let it reduce by half.
Add a tablespoon of butter or oil to your sauce to give it a rich texture and more flavor. Butter is best for French dishes, while oil is ideal for Italian foods. Finally, make your white wine reduction sauce thick and rich with a splash of heavy cream and cook it down your preferred consistency.
3. Beurre Blanc Sauce
If you really want something rich and creamy, this reduction sauce is an excellent choice. It’s an excellent sauce for fish and uses white wine, cream, butter, and vinegar. Add one chopped shallot and one bay leaf to 1/4 cup dry white wine and two tablespoons lemon juice.
Once you mix your shallot, wine, and lemon juice, add a dash of salt and pepper and put everything on high heat until it reduces down to around two tablespoons. Pour in 1/4 cup of heavy cream and turn up the heat once it reduces by half. You can find a variety of great wines at cwspirits.com.
Using one cube at a time, add in 12 tablespoons of unsalted butter, whisking as you go. Sprinkle in more salt and pepper to taste, then serve the sauce immediately over fish or your favorite protein for a rich and creamy wine sauce that’s sure to impress.
4. Port Wine Reduction Sauce
For a slightly sweet flavor, try a port wine reduction sauce for filet mignon or another red meat that you enjoy. This easy recipe only requires onions, carrots, bay leaves, and port wine so it’s a great option if you’re cooking a homemade sauce but don’t have a lot of ingredients handy.
Combine 1/2 cup chopped onions and 1/2 cup chopped carrots with two bay leaves and three cups of your choice of port wine. Use a saucepan and put on medium heat until everything comes to a boil.
Allow your mixture to continue to boil until it’s thickened and reduced to around 1/2 cup. This process should take around 30 minutes or so. Strain your sauce through a mesh sieve and allow it to cool down to room temperature, then serve and enjoy.
5. Orange Mango White Wine Sauce
Enhance your summertime dishes with this delicious orange mango white wine reduction sauce that’s great over fish. Start with 3/4 cup of an orange-mango juice blend you can find at most grocery stores.
Zest one half of one orange to yield about two teaspoons. Add the orange zest and orange-mango juice to 1/2 cup of white wine and 2 teaspoons minced shallots. Toss it in a saucepan on medium-high heat.
Allow your mixture to cook to a syrup-like consistency and stir occasionally to mix the flavors. Reduce the stove to low heat and add one stick of unsalted butter one tablespoon at a time. Whisk everything thoroughly until your sauce comes to a smooth and silky texture, then serve over fish and rice.
6. Pinot Noir Sauce
Reducing wines is easy no matter what flavors you’re trying to achieve, and pinot noir will give your dishes a richness of flavor like no other. This easy recipe requires one cup of pinot noir wine, a cup of beef broth, one tablespoon of butter, one tablespoon of your favorite Italian seasoning, and a pinch of salt to taste.
Heat two tablespoons of olive oil in a saucepan over medium heat, then cook one diced shallot in the oil until it’s a nice golden brown color. Pour the pinot noir into the saucepan and stir it until the volume is reduced by half.
Once reduced, stir in the beef broth and reduce the heat to medium-low at a simmer till reduced further. Add your butter and Italian season, cooking until the butter is completely melted. Throw in a pinch of salt, stir, and serve.
Make Dishes Sing with Wine Sauce
Try these wine reduction recipes to give any dish a ton of extra flavor. From creamy white wine sauce to sweet port or red wine reduction, it’s easy to enhance your food with just a few extra ingredients.
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