Wine Sauce

Rating: 4.18 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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 Jeff
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

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.

    Advertisement

Nutrition Facts

Per Serving:
174.1 calories; 3.3 g protein; 3.4 g carbohydrates; 31.1 mg cholesterol; 71 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

susan86761
Rating: 5 stars
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! Read More
Helpful
(9)

Most helpful critical review

amydoll
Rating: 3 stars
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. Read More
Helpful
(2)
11 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
susan86761
Rating: 5 stars
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! Read More
Helpful
(9)
susan86761
Rating: 5 stars
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! Read More
Helpful
(9)
Theresa
Rating: 5 stars
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. Read More
Helpful
(7)
Advertisement
DNAVATTA
Rating: 5 stars
12/13/2003
Very good - I served it with Prime Rib Read More
Helpful
(5)
amydoll
Rating: 3 stars
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. Read More
Helpful
(2)
HONEYBEE
Rating: 5 stars
06/29/2004
excellent! Read More
Helpful
(2)
Advertisement
r75
Rating: 5 stars
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. Read More
Helpful
(2)
Toni
Rating: 3 stars
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. Read More
Helpful
(1)
matthewsmom
Rating: 3 stars
09/20/2006
Not the greatest sauce ive ever had. Took a long time to get it thin enough. Read More
Helpful
(1)
Soup Loving Nicole
Rating: 2 stars
01/12/2019
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 that I always cook with so that definitely was not the problem. Sorry but I will not be trying this one again. Read More
More Reviews
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 07/03/2020