Wine And Shallot Sauce Recipes

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SHALLOT & RED WINE SAUCE



Shallot & red wine sauce image

This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 8

250g shallot, sliced
4 tbsp olive oil
1 garlic clove, lightly crushed
sprig rosemary
5 tbsp balsamic vinegar
400ml red wine
400ml beef stock or brown chicken stock, preferably homemade
knob of butter

Steps:

  • Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often.
  • Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.
  • Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
  • Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two thirds.
  • Pour in 400ml beef or brown chicken stock and bring to the boil.
  • Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.
  • Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.

STEAK WITH RED WINE-SHALLOT SAUCE



Steak with Red Wine-Shallot Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Yield 2 servings

Number Of Ingredients 5

1 1-pound New York strip steak (about 1-inch thick)
Kosher salt and freshly ground pepper
1 large shallot, minced
3/4 cup boxed red wine
2 to 3 tablespoons cold unsalted butter, cubed

Steps:

  • Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
  • Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
  • Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

WHITE WINE SHALLOTS SAUCE WITH LEMON AND CAPERS



White Wine Shallots Sauce With Lemon and Capers image

I got this recipe from Holiday Market, which is near the house and we tried it on some white fish. DH and I thought it had a nice flavor.

Provided by Dr. Jenny

Categories     Sauces

Time 13m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 teaspoons olive oil or 2 teaspoons canola oil
2 large shallots, diced
1/2 cup dry white wine
1/2 lemon, juice of
4 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh parsley leaves
salt and pepper

Steps:

  • Heat oil in medium saucepan over medium heat until shimmering, but not smoking.
  • Add the shallots and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes.
  • Add wine and lemon juice, increase heat to high, and bring to a boil.
  • Boil until reduced to 3/4 cup, 3-5 minutes.
  • Remove saucepan from burner. Whisk in butter, capers, and parsley. Season with salt and pepper to taste.
  • To serve, stir sauce to recombine, and spoon over your cooked fish.

WHITE WINE AND GARLIC DREAM CREAM



White Wine and Garlic Dream Cream image

Don't even bother wasting your time making the usual boring alfredo!! Try this sauce and you'll never go back. The flavors are amazing and will impress any guest. One can never go wrong with white wine and garlic blended into a thick creamy peppery sauce.

Provided by Claire

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 1h

Yield 3

Number Of Ingredients 8

1 tablespoon butter
3 large shallots, sliced thinly
4 cloves garlic, chopped
1 ½ cups white wine, divided
ground white pepper to taste
¾ cup heavy cream at room temperature
1 lemon, juiced
salt to taste

Steps:

  • Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic.
  • Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Boil for 10 minutes then reduce heat to medium-low. Season with white pepper to taste.
  • When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 18.5 g, Cholesterol 91.7 mg, Fat 26 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 16.2 g, Sodium 63.9 mg, Sugar 2.9 g

SCALLOPS WITH WHITE WINE SAUCE II



Scallops with White Wine Sauce II image

White wine, butter, and shallots make a great sauce for scallops. This is easy and non-creamy for those that don't like cream sauces.

Provided by DEBIW

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 4

Number Of Ingredients 9

½ cup chicken broth
¼ cup white wine
½ lemon, juiced
1 tablespoon minced shallot
1 clove garlic, minced
¼ cup butter
1 pound sea scallops
1 tablespoon olive oil
salt and pepper to taste

Steps:

  • Preheat the oven broiler.
  • In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
  • Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
  • Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 7.8 g, Cholesterol 99.1 mg, Fat 16 g, Fiber 0.7 g, Protein 28.9 g, SaturatedFat 7.8 g, Sodium 3123.6 mg, Sugar 0.2 g

RED WINE SHALLOT SAUCE



Red Wine Shallot Sauce image

A great sauce for your favorite meat dishes

Provided by G. Stephen Jones

Categories     Sauces

Time 25m

Number Of Ingredients 8

2 shallots (minced)
4 tablespoons butter (unsalted, divided)
1 cup red wine
3 sprigs fresh thyme
1 bay leaf
1 tablespoon whole peppercorns
1 cup demi glace
salt and pepper (to taste)

Steps:

  • In a medium sized saucepan, sauté the shallots in 1 tablespoon of the butter until translucent.
  • Add the wine, thyme, bay leaf and peppercorns and reduce to about ½ cup.
  • Add the demi glace and again reduce to ½ cup.
  • Strain the sauce into a small saucepan. (Optional)
  • Over low heat, slowly add the remaining butter 1 tablespoon at a time using a whisk to incorporate.
  • Reduce until the sauce is thick enough to coat the back of a spoon.
  • Taste and adjust seasoning with salt and pepper.

RED WINE-SHALLOT SAUCE



Red Wine-Shallot Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     French Recipes

Number Of Ingredients 4

1 cup red wine, such as Cotes du Rhone
1 shallot, peeled and thinly sliced crosswise
1 1/2 teaspoons coarse salt
1 tablespoon unsalted butter

Steps:

  • In a small saucepan set over high heat, combine red wine and shallots in a small saucepan set over high heat. Bring to a boil, and reduce to medium heat. Simmer until reduced by half, 8 to 10 minutes.
  • Heat reserved skillet, without washing, over high heat. Once hot, remove skillet from heat, and carefully pour in wine mixture; stir with a wooden spoon, scraping up any browned bits. Simmer until sauce is reduced by half. Add salt and any juices that have collected under steak; stir to combine. Remove from heat. Add butter; swirl in pan until incorporated. Pour over steak, and serve immediately.

SHALLOT AND RED WINE SAUCE



Shallot and Red Wine Sauce image

This is from BBC food. I'd serve over steak, filet of beef, pork tenderloin... and I even like it on sea bass (but don't fault me if you don't!) :-)

Provided by A la Carte

Categories     Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

250 g shallots, sliced
2 tablespoons olive oil
1 garlic clove, slightly crushed (Not minced)
1 sprig rosemary
5 tablespoons balsamic vinegar
400 ml red wine
400 ml beef stock
2 tablespoons butter
ground black pepper

Steps:

  • Saute the shallots in a medium saucepan with the oil, over high heat for 3 minutes until lightly brown. Stir them all the time and adjust heat if they start to get too brown. Season with ground black pepper and then add the garlic and rosemary. Continue cooking for 3 more minutes. Stir all the time and adjust the heat to keep from getting too brown.
  • Pour in the vinegar and cook until it evaporates to a syrup, then pour in the wine and cook until reduced by 2/3.
  • Pour in the stock and bring to a boil. Turn down the heat and simmer until reduced by 2/3 again, to around 250 ml.
  • Remove the garlic and rosemary.
  • Add a little salt if necessary.
  • Finally whisk in the butter.
  • Serve over steak before serving.

Nutrition Facts : Calories 246.7, Fat 12.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 365.5, Carbohydrate 13.3, Sugar 0.6, Protein 2.8

GARLIC WINE SAUCE



Garlic Wine Sauce image

Provided by Food Network

Categories     condiment

Yield 3/4 cup

Number Of Ingredients 7

3 tablespoons minced shallots
3 tablespoons minced garlic
1/2 teaspoon salt
4 turns freshly ground black pepper
1 1/2 cups veal stock or brown chicken stock
1/2 cup dry red wine
2 tablespoons unsalted butter, at room temperature

Steps:

  • Combine the shallots, garlic, salt and pepper in a small nonreactive saucepan over high heat. Stir in the stock and the wine and bring to a boil. Cook over high heat for 15 minutes. Swirl in the butter, remove from the heat, and continue to whisk in the butter until thoroughly incorporated. Mound the potatoes in the center of the plate. Slice a couple of slices off the roast and position them at an angle against the potatoes. Spoon the sauce over top. Garnish with fresh black pepper and long chives.

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