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Tarragon red wine ginger sauce served

Tarragon Red Wine and Ginger Sauce

Red wine sauces have been an essential part of classic European cuisine for centuries, especially in France, where the harmonious combination of wine and spices enhances the flavor of dishes. Tarragon red wine and ginger sauce is a modern twist on this tradition, combining the sweet, anise-like aroma of tarragon with the fresh, spicy flavor of ginger. As the red wine slowly evaporates in the pan, its aroma fills the kitchen, evoking the warm atmosphere of traditional festive dinners. The secret to the sauce lies in reducing the wine: allow enough time for the alcohol to evaporate and the flavors to concentrate. This sauce is the perfect choice for beef, duck or grilled vegetables, but can also be an elegant addition to any dinner.

Prep Time 10 min
Preparation 15 min
Total 25 min
250 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 150 ml Red Wine
⭕ 20 g Fresh Ginger
⭕ 10 g Fresh Tarragon
⭕ 30 g Butter
⭕ 1 db Red Onion
⭕ 2 cloves Garlic
⭕ 100 ml Vegetable Broth
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper

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    Preparation Steps

    1

    Preparation: Peel and finely grate the ginger. Dice the red onion and garlic. Finely chop the fresh tarragon.

    2

    Sauté: Melt the butter in a medium saucepan over medium heat. Add the diced red onion and garlic, and sauté until softened and translucent, about 3-4 minutes.

    3

    Add Ginger and Wine: Add the grated ginger and pour in the red wine. Bring to a simmer, then reduce the heat and let the wine reduce by about half (approximately 5-7 minutes).

    4

    Add Broth and Tarragon: Pour in the vegetable broth, then stir in the chopped tarragon. Season with salt and pepper to taste.

    5

    Thicken: Simmer the sauce for another 5 minutes, or until it has slightly thickened. If you prefer a smoother consistency, strain it through a fine-mesh sieve.

    6

    Serve: Serve the sauce warm with meats or vegetables. Garnish with fresh tarragon leaves, if desired.