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My review
Wine Sauce
Jeff
"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."
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Ingredients
15 m servings 174Original recipe yields 4 servings (2 cups)
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Directions
{{model.addEditText}} Print- 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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Reviews
Read all reviews 1011 Ratings
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Most helpful positive review
2/14/2000
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!
Most helpful critical review
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.
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2/14/2000
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!
9/13/2003
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 ...
1/3/2011
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 dep...
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.
2/17/2011
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...
9/20/2006
Not the greatest sauce ive ever had. Took a long time to get it thin enough.
1/12/2019
Made as directed and as others mentioned, it takes a long time to reduce. By the time it reduces, the garlic has a burnt taste making the overall sauce bitter tasting. I used a good red wine tha...