Red Wine Sauce

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Servings: 4 servings Difficulty: Advanced
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A rich, velvety red wine reduction infused with salmon bones and aromatic herbs for an elegant finish.
Red Wine Sauce - Great Chefs recipe image
Red Wine Sauce - Great Chefs recipe image
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Red Wine Sauce

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 1393.7

Description

This sophisticated red wine sauce transforms simple ingredients into a luxurious dining experience. By simmering salmon bones with mirepoix, shallots, and a robust red wine, the sauce develops a deep, savory umami flavor and a silky texture. The addition of cognac adds a subtle complexity, while fresh thyme, oregano, and bay leaves provide aromatic warmth. Perfect for drizzling over grilled fish, roasted chicken, or steak, this Mediterranean-inspired classic brings restaurant-quality elegance to your home kitchen.

Directions

  1. In a sauté pan, heat the olive oil over medium-high heat.
  2. Add the salmon bones to the pan and sauté for about 1 minute until lightly browned.
  3. Add half of the butter, half of the mirepoix, half of the bay leaves, half of the thyme, half of the white peppercorns, and half of the shallot puree.
  4. Add the cognac and carefully flame it to burn off the alcohol.
  5. Deglaze with half of the red wine and cook over high heat for 5 to 10 minutes.
  6. Meanwhile, in a second sauté pan, melt the remaining butter over medium heat.
  7. Add the remaining shallot puree, remaining mirepoix, remaining bay leaves, remaining white peppercorns, remaining oregano, remaining thyme, and the remaining red wine.
  8. Reduce the mixture in the second pan over medium heat until nearly dry.
  9. Add the fish stock to the first sauté pan containing the salmon bones.
  10. Simmer the first pan for about 5 minutes to extract flavor from the bones.
  11. Strain the liquid from the first pan (salmon bones and stock) and discard the solids.
  12. Deglaze the reduction in the second pan with the strained liquid from the first pan.
  13. Reduce the ingredients in the second saucepan by two-thirds, ensuring it does not cook completely dry.
  14. Whisk in the remainder of the butter and season with salt and pepper to taste.
  15. Strain the finished sauce and reserve for serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1393.7kcal
% Daily Value *
Total Fat 130.0g200%
Saturated Fat 63.7g319%
Cholesterol 244.0mg82%
Sodium 747.0mg32%
Total Carbohydrate 75.5g26%
Dietary Fiber 26.3g106%
Sugars 0.1g
Protein 8.7g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: red wine sauce, salmon bones, cognac reduction, fish stock, shallot puree, mirepoix, bay leaves, thyme, oregano, white peppercorns, olive oil, butter, mediterranean sauce, pan sauce, gourmet cooking, flambé, reduction, fish pairing, restaurant style, aromatic herbs
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