Cinnamon-Curry Red Wine Sauce
Cinnamon-curry red wine sauce is a truly unique fusion sauce, blending traditional European red wine sauces with Asian curry spices and the warm, aromatic flavor of cinnamon. This unique combination pairs perfectly with roasted meats such as beef or duck. The sauce's origins are rooted in modern gastronomy, where chefs enjoy experimenting with the fusion of flavors from different cuisines. Imagine the aroma of cinnamon and curry filling the kitchen as the red wine slowly evaporates, and the flavors unite in a rich, silky sauce. This dish is perfect for festive occasions or a special family dinner. The secret to the sauce is to properly toast the butter and flour roux before adding the wine and spices, ensuring the perfect texture and rich flavor.
Ingredients for this recipe
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Preparation Steps
1
First, prepare the ingredients: measure the red wine, butter, and spices. Sift the flour to prevent lumps.
2
In a medium saucepan, melt the butter over medium heat. Be careful not to burn the butter; just melt it gently.
3
Once the butter is melted, add the flour and cook, stirring constantly, until it turns a light golden color. This roux will give the sauce its thickness.
4
Slowly pour in the red wine and water, whisking continuously to prevent lumps from forming.
5
Add the cinnamon, curry powder, sugar, salt, and pepper. Stir well to ensure the spices are evenly distributed.
6
Simmer the sauce over low heat for 10-15 minutes, or until it thickens and the alcohol evaporates. Stir occasionally to prevent burning.
7
Once the sauce has reached the desired consistency, remove it from the heat and let it cool slightly. Adjust the seasoning with additional salt or pepper to taste.
