WINE SAUCE
This classic Wine Sauce elevates any dish with its rich, savory, and slightly sweet flavor profile. The combination of wine and currant jelly creates a complex taste that complements a variety of meats and vegetables. This sauce is a simple yet elegant addition to your culinary repertoire, perfect for special occasions or a weeknight meal.
Ingredients
- 1/2 cup Dry Red Wine
- 1 tablespoon Currant Jelly
- 1 tablespoon All-Purpose Flour (Quantity estimated (not specified in original recipe))
- 1 tablespoon Onion, chopped (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (or vegetable shortening) (Originally fat. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1 tablespoon All-Purpose Flour
- 1 cup Beef or Vegetable Stock
- 1 teaspoon Lemon Juice
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black Pepper (Quantity estimated (not specified in original recipe))
Instructions
- 1In a saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the soup stock, lemon juice, salt, and pepper. Bring to a simmer and cook for 10 minutes, or until slightly thickened. Strain the sauce to remove the onion pieces. This is your Brown Sauce base. (Prep time: 5 minutes, Perform time: 10 minutes, Waiting time: 0 minutes, Total time: 15 minutes)
- 2Add the dry red wine and currant jelly to the prepared Brown Sauce. Bring to a simmer. Thicken with flour, stirring constantly until the sauce reaches your desired consistency. (Prep time: 5 minutes, Perform time: 10 minutes, Waiting time: 0 minutes, Total time: 15 minutes)