How to Make Red Wine Sauce for Western Cuisine
Red wine is often enjoyed with Western cuisine. Unlike other alcoholic beverages, red wine has a lower alcohol content and contains many beneficial substances for the body. As people age, their blood vessels tend to harden, and drinking red wine can help soften blood vessels. Drinking red wine in the evening also aids sleep and is harmless to the body.
So, how to make this Western-style red wine sauce?
Ingredients for Red Wine Sauce:
- 200ml red wine
- Thyme
- Black pepper
- 1 shallot
- 3 garlic cloves
- Butter
- 2 bay leaves
- Tomato sauce
- Salt
- Flour
- 50g ground beef
- 500ml base sauce (demi-glace)
Preparation Time: 40 minutes
Cooking Steps:
1.
Melt butter in a frying pan. Chop 1 shallot and 3 garlic cloves, then sauté them in the pan until fragrant. Remove from heat and blend into a powder.
2.
In a small pot, add 200ml red wine, 2 spoons of flour, and the shallot-garlic powder. Stir continuously over high heat until it forms a paste. Be careful not to burn it!
3.
Add 500ml base sauce, 2 bay leaves, crushed black pepper, thyme, 50g ground beef (boiled in water, strained, and mashed), tomato sauce, and salt. Bring to a boil and cook over high heat for 20 minutes.
The red wine sauce requires 500ml of base sauce. How to make the base sauce?
Ingredients for Base Sauce (Demi-glace):
- 800g beef bones
- 4 tablespoons butter
- 30g shallots
- 160g onions
- 160g carrots
- 160g celery
- 2 bay leaves
- 1 sprig of thyme
- 5 white peppercorns
- 4L water
Preparation Time: 8 hours
Cooking Steps:
1.
Place 800g beef bones in the oven and roast at 200°C until golden brown.
2.
Chop the vegetables and sauté them in butter until fragrant.
3.
Add the sautéed vegetables, roasted beef bones, and all remaining ingredients to the pot. Add water, bring to a boil over high heat, then reduce to low heat and simmer for about 8 hours without a lid. Skim off impurities and fat from the surface during cooking.
4.
Strain the broth and let it cool before use.
Most sauces in Western cuisine use demi-glace as a base. After making the red wine sauce, freeze it in ice cube trays. Each time you use it, just take a few cubes. It will keep for up to 1 year in the freezer, but only about 1 month in the refrigerator before it may mold.
