Recipes with Wine

April 28, 8:45 AMDallas Wine ExaminerDebbie Meyer-Gore

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The wine cooks out and the alcohol diminishes so I don't worry about what age the dinner guests are.  Wine simply enhances the flavors.  I have two sauces that knock people's socks off and can impress even a steak dinner.  Below are the sauces that seem to keep the guests coming back.  The shallot sauce is tasty on fish as well.  This week I am pairing it with salmon and adding a touch of dill.  

Perfect Red Wine Sauce
Serves: 6

1/4 cup (1/2 stick) unsalted butter
2 medium shallots, finely chopped (about 1/4 cup)
2 medium garlic cloves, minced or pressed
2 slices onion
2 carrots, sliced
10 whole peppercorns
2 whole cloves (optional)
2 bay leaves
3 tablespoons flour
1/2 teaspoon beef base powder, or beef bouillon cubes
1 1/2 cups beef broth or stock
1 cup red wine (Merlot or Cabernet), divided
1/8 teaspoon black pepper
1/4 teaspoon salt

Melt the butter in a medium skillet over medium-high heat and sauté the shallots, garlic, onion, carrots, peppercorns, cloves and bay leaves until the onion and shallots are caramelized. Lower the heat and add the flour. Stir to coat and cook until the flour is lightly browned. Add the beef base and broth. Add 3/4 cup wine and bring to a boil, stirring constantly. Reduce heat and simmer uncovered for 10 minutes. Strain the sauce by reserving the liquid and discarding all the solids. Add pepper, salt and remaining 1/4 cup wine to the reserved liquid. Once cooled, this may be refrigerated and reheated when ready to serve.

Tip: This sauce is easily doubled for serving a larger crowd, but you may need to thicken it by using beurre manié (equal parts of softened butter mixed with flour). Mix into the hot liquid.