Wine Sauce

10 Ratings
  • 5 Rating Star 7
  • 3 Rating Star 3
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Use the drippings from pan-broiled steaks to make a simple and flavorful sauce. It can be made with either red or white wine, preferably a little of the wine that you plan to serve with the meat.

By Bob Cody
cook:
15 mins
total:
15 mins
Servings:
4
Max Servings:
4
Nutrition Info
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Ingredients

Directions

  • Add garlic to drippings in pan; cook and stir for 2 minutes. Add wine; stir, scraping the bottom of the pan to deglaze. Boil, stirring constantly, until syrupy. Remove from heat. Add 1 tablespoon butter, and stir until the it melts. Repeat with remaining butter. Stir in parsley, and serve.

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Nutrition Facts

Per Serving:
174.05 calories; 3.33 g protein; 3.43 g carbohydrates; 9.04 g fat; 31.12 mg cholesterol; 71.05 mg sodium.Full Nutrition

Reviews (9)

Read All Reviews

Most helpful positive review

Anonymous
02/14/2003
It took about 30 minutes of constant stirring and I ended up with only 1/2 cup of sauce once the liquid had reduced. But the taste was well worth the effort!
Helpful
(9)

Most helpful critical review

amydoll
12/20/2005
This takes a LONG time to get to the right consistency. I couldn't wait any longer and just used it when it was still thin. It tasted good.
Helpful
(2)
10 Ratings
  • 5 Rating Star 7
  • 3 Rating Star 3
Reviews:
Most Helpful Most Positive Least Positive Newest
Anonymous
02/14/2003
It took about 30 minutes of constant stirring and I ended up with only 1/2 cup of sauce once the liquid had reduced. But the taste was well worth the effort!
Helpful
(9)
Anonymous
09/15/2003
I used grilled ribeye (cut into bit size pieces) from the previous nights leftovers. I didn't really like the sauce to start with so instead of trashing it I added 1 beef bouillion cube about a Tablespoon of balsamic vinegar and let it cook down. It still wasn't the consistancy I liked so I added a little bit of cornstarch just the thicken it a little. The balsamic vinegar gave it a little swang and the beef bouillion is what did the trick for me. I added the meat back to the sauce and it was great. My husband even liked it and he is somewhat fussy when it comes to new recipes. We will use this one again.
Helpful
(6)
DNAVATTA
12/13/2003
Very good - I served it with Prime Rib
Helpful
(5)
amydoll
12/20/2005
This takes a LONG time to get to the right consistency. I couldn't wait any longer and just used it when it was still thin. It tasted good.
Helpful
(2)
Anonymous
01/04/2011
I haven't followed this recipe exactly but it is what I do after just about any pan-cooked meat dish.. if it seems to take too long to cook down I might suggest a larger (wider) pan - less depth of the cooking liquid seems to help it cook away faster (although maybe it's my imagination.. maybe a physicist could tell us for sure). Also it's probably obvious but turning the heat up will help too.
Helpful
(2)
HONEYBEE
06/29/2004
excellent!
Helpful
(2)
Toni
02/17/2011
This is pretty good although it does take a bit of time to reduce.... so in my opinion it's not so great that I feel I need to take the time again to make. But if you like sauces on your steak you would like this. I just don't care enough to bother with it again.
Helpful
(1)
matthewsmom
09/20/2006
Not the greatest sauce ive ever had. Took a long time to get it thin enough.
Helpful
(1)
KerryPat
09/14/2014
Made it with sausage and onions; I threw a diced onion in a skillet with some olive oil put in some chicken sausages when the sausages were done I took those out (leaving the onions in the skillet) and followed the recipe after that... OMG it was incredible!! Rave reviews all around the table!