Red Wine Sauce for Meat

3 servings

15 minutes

Red wine sauce for meat is a true embodiment of the elegance of French cuisine. Its history begins in the traditions of classical gastronomy, where the balance of flavors plays a key role. Rich, velvety, and aromatic, this sauce reveals the full depth of wine's flavor complemented by the gentle spice of Provençal herbs and a light tang from Dijon mustard. Onions and garlic add subtle caramelized notes, while butter softens the texture, making the sauce perfectly harmonious. It pairs excellently with beef, lamb, and even duck breast, giving meat a refined aftertaste. This is not just a sauce – it is an art of enhancing flavor that transforms any meat dish into a restaurant masterpiece.

Energy value per serving

• Calories: 318.9
• Proteins: 10.4g
• Fats: 10.7g
• Carbohydrates: 42.8g

Ingredients

• Red wine: 100 ml
• Butter: 30 g
• Dijon mustard: 2 tbsp
• Provencal herbs: 1 tsp
• Red onion: 15 g
• Garlic: 10 head
• Ground black pepper: pinch
• Sea salt: pinch

Cooking steps

1. Peel the onion and garlic.

   Required ingredients:

   • Red onion: 15 g
   • Garlic: 10 heads

2. Chop very finely.

3. Melt 10 grams of butter in a deep skillet over medium heat.

   Required ingredients:

   • Butter: 30 g

4. Add onion and garlic. Sauté while stirring for about 3 minutes.

   Required ingredients:

   • Red onion: 15 g
   • Garlic: 10 heads

5. Season with ground pepper.

   Required ingredients:

   • Ground black pepper:  pinch

6. Pour the red wine.

   Required ingredients:

   • Red wine: 100 ml

7. Add mustard after a minute and mix thoroughly.

   Required ingredients:

   • Dijon mustard: 2 tablespoons

8. Add Provence herbs and salt. Mix again.

   Required ingredients:

   • Provencal herbs: 1 teaspoon
   • Sea salt:  pinch

9. After 5-7 minutes, add the butter and remove from heat.

   Required ingredients:

   • Butter: 30 g

10. Pour into a sauce boat and serve with meat dishes.