How To Make a Perfect Red Wine Sauce

The MethodI have encountered two methods in restaurants to making red wine sauce. The first is the pure, basic and traditional method. Pour your reduction into a small frying pan enough to sauce as many dishes as you have to serve. The amount is important, I typically figure two tablespoons of reduction for each dish.This is where we have to mention the second method. In this method, add one-third parts cream to two-thirds wine reduction. This can be increased to equal parts cream and reduction if you want a creamier but still flavorful sauce. I prefer the cream addition. I find that it holds the sauce longer, the flavors are more enhanced, and it provides a buffer against the sauce breaking. Now, let the wine reduction heat up, until the edges begin to bubble. Remove your pan from the heat, when the bubbling stops add your butter. I use approximately one tablespoon of butter per dish The temperature is important, if the pan is too hot, the butter will clarify and ruin (break) your sauce. Add the butter into the center of the pan. Also, make sure it is cold butter as warm butter will clarify and ruin your sauce. Swirl the pan on a horizontal plane, do not toss or use a spoon or whisk. You want the pat of butter to spin in the middle of the pan and slowly melt. The idea is to temper the butter into the sauce, not melt it quickly. Try not to put the pan down or force the butter to melt. Let the sauce ‘make itself’ and remember patience is important. It should take about a minute for the butter to melt. Keep the sauce away from heat, which will clarify the butter and break your sauce. Pour on or around your dish and enjoy.Things to note,- You can save your reduction in an airtight container, at room temperature for a couple of weeks - Margarine will not work; the vegetable oil will separate and ruin the sauce.- Milk cannot replace cream, the fat content is not high enough and it will ruin your sauce- The sauce will thicken as it stands, a splash of water or stock (just a teaspoon or so) will loosen in up before serving. - Make sure your pan is clean, soap residue or oils will float to the top and ruin your sauce.