Wine sauce
Wine sauce is a
Ingredients and preparation
Wine is a primary ingredient in wine sauce.[1] Wine sauce may be prepared using various wines, such as red wines, white wines, Burgundy wines,[1] and port wines, among others. Ingredients in addition to wine may include stock, mushrooms, butter or shrimp butter, tarragon vinegar, shallot, chervil, tarragon, spices,[2] onion, garlic and others. Some wine sauces are prepared using a reduction, which may intensify their flavor or make the flavor sharper.[1][3] Reduced wine may be used to prepare thicker wine sauces, while those lacking a reduction are generally thin.[3] Some wine sauces are creamy,[4] prepared with the addition of cream or milk.
Fish velouté is a French velouté sauce base from which several types of sauces can be prepared, including wine sauce.[5] White wine sauce and champagne sauce are the most common sauces prepared from a fish velouté base.[5]
Varieties
Several types of wine sauces exist using wine as a primary ingredient.
Some sauces, such as Normande sauce, use wine as a flavorant[9] rather than as a main ingredient.
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White wine sauce with shallot being cooked
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Sauce poivrade being cooked
Use in dishes
"I cook with wine – sometimes I even add it to the food".
Wine sauce may be used in
Wine sauce is sometimes used as a marinade for seafood preparations, such as herring in wine sauce, which is prepared by allowing cured herring to soak in a vinegar and wine sauce.[14] This may be performed with the fish and sauce in jars.[14] The wine sauce for this preparation is made by boiling vinegar, wine, onion, sugar and spices, such as bay leaf, cinnamon, clove, allspice, ginger, nutmeg and pepper, after which is rests to allow time for the ingredients to incorporate their flavors.[14] Afterward, the sauce is strained and used to marinate the herring.[14]
Additionally, plain wine itself without any further preparation may be used as a sauce on foods, such as on pears or on desserts such as ice cream.[3]
See also
- List of sauces
- Wine and food matching
References
- ^ ISBN 978-1439139974.
- ISBN 0471663778.
- ^ ISBN 978-0980368345.
- ISBN 0684835223.
- ^ ISBN 1452904782.
- ^ André L. Simon, A concise encyclopedia of gastronomy, 1952, p. 39
- ISBN 978-1607744016.
- ISBN 0895865041.
- ^ "Normande sauce". Merriam-Webster. Retrieved 14 September 2014.
- ^ ISBN 0399513884.
- ^ "Chicken or Pork with Mushrooms in Red Wine Sauce". WRIC. Retrieved 15 September 2014.
- ^ Correa, Zach (May 21, 2014). "Braised rabbit with white wine sauce". WBRZ. Retrieved 15 September 2014.
- ^ "Braised Seitan Cutlets in Mushroom and Red Wine Sauce". Vegetarian Times. January 2009. Retrieved 15 September 2014.
- ^ ISBN 1566768896.)
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