Rosemary Red Wine Sauce
Red wine sauce is rooted in French gastronomic traditions and is a fundamental element of classic cuisine. It's particularly popular served with steak and roast meats, as the deep and rich aromas of the wine create a perfect harmony with the roasted meats. The rosemary version adds extra character to the flavor profile and is especially well-suited for beef or lamb dishes. Served alongside a juicy steak on a cold evening, it offers a truly luxurious experience. For even more intense flavors, try making it with a longer reduction for an even thicker and more concentrated sauce.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onion and garlic. Leave the rosemary sprigs whole for easy removal at the end of cooking.
2
In a medium saucepan, melt the butter over medium heat.
3
Add the chopped onion and garlic and sauté until translucent, allowing the flavors to release.
4
Pour in the red wine and stir to combine, ensuring the flavors meld together.
5
Add the rosemary sprigs, beef broth, balsamic vinegar, and brown sugar. Stir well to incorporate all ingredients.
6
Bring the sauce to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to develop and the sauce to slightly thicken.
7
Remove the rosemary sprigs, then strain the sauce through a fine-mesh sieve to achieve a smooth, silky texture.
8
If you prefer a thicker sauce, continue to simmer over low heat for another 5-10 minutes.
9
Season with salt and freshly ground black pepper to taste, then serve warm with your favorite meat dishes.
