Wine Sauces

Wine Sauce

Wine sauces are always preferred at the dining table. As their name suggests, they always contain wine. It provides the sauce a much different taste than standard sauces.

It can be added in the actual preparation process, as well as after that. There are a whole lot of wine sauces, from around the world. They're used as a topping for fish and other meats, as well as for fruits and vegetables. Here's how to make them:

Wine Sauce for Chicken

Ingredients: 1 onion head, 1/2 chicken broth, 1/4 white wine, 2 tablespoons apple cider vinegar, 2 tablespoons butter, 2 tablespoons chives, salt, black pepper.

Preparation: Braise the finely chopped onions in a pan. Pour on the chicken broth, wine and vinegar. Let it come to a boil, then stir until the liquid is reduced by half - about 5 min.

Take the sauce off the stove and mix it with the butter that's been melted in a water bath and the finely chopped chives. The sauce is suitable as a topping for baked white chicken meat, as well as grilled fish.

German Wine Sauce

Ingredients: 2 cups beef broth, 2 bread slices, 1 old onion head, 1 apple, 4/5 cup red wine, 1 tsp tomato paste, 1 pinch powdered cinnamon, 1 pinch of ground black pepper, 1 bay leaf, 1 pinch sugar, 1 teaspoon Himalayan salt, 1 2/3 tbsp butter.

Preparation: Mix the wine and broth. Add the chopped onion and greeted apple to them. Put the mixture on the stove to come to a boil. Once this happens, sprinkle crumbs from the bread slices over it. Leave it to boil 10 min. under a lid.

White Wine Sauce

Then pass it through a sieve and mix it with the tomato paste and spices. Put the sauce back on the stove and boil another 10 min. Before serving mix it with the butter.

Italian Wine Sauce

Ingredients: 1/2 cup base sauce of your choice, 1 tsp tomato paste, 1 thin slice of ham, 2-3 marinated mushrooms, 1/2 onion head, 1 tbsp butter, 1/3 cup aromatic white wine, salt, sugar, black pepper, citric acid, parsley.

Preparation: Chop the onion finely and saute it in the butter. Subsequently add the tomato paste, finely chopped mushrooms and ham, base sauce and spices, one after the other. Once it comes to a boil, remove from the heat. Pour in the wine and leave it for several min. under a lid. Serve the sauce lightly sprinkled with parsley. It's suitable for fried and baked meats, as well as boiled pasta such as macaroni, spaghetti, yufka and others.

Baked Fruits with Wine Sauce

Ingredients: 2 red apples, 2 pears, 1 quince, 1 packet pink Turkish Delight, cut into pieces, 4 tbsp raisins, 1 tbsp grated orange rind, 1 tbsp peanut butter, 6 tbsp brown sugar, 2 tbsp honey, 2/5 cup red wine, 2 tbsp orange juice.

Preparation: Wash the fruits and cut them into pieces. Arrange them in baking trays and sprinkle them with the Turkish Delight and raisins.

Caramelize the oil, sugar and honey lightly. Add the wine and orange juice to them. Leave the syrup to reduce and thicken, then distribute it in the trays on top of the fruits.

Cover the trays with foil. Bake at 392°F (200 °C) for about 15 min. Remove the foil and bake another 5 min.

Also try: rabbit with wine sauce, pork steaks with wine sauce, wine sauce with smoked cheese, tomato sauce with wine, steaks with wine.

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