Wine sauce is a culinary sauce prepared with wine as a primary ingredient, heated and mixed with stock, butter, herbs, spices, onions, garlic and other ingredients. Several types of wines may be used, including red wine, white wine and port wine. Some versions are prepared using a reduction. Several types of wine sauces exist, and it is used in many dishes, including those prepared with seafood, poultry and beef. Wine sauces are associated with French cuisine.
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]
Several types of wine sauces exist using wine as a primary ingredient. Sauce poivrade is a wine sauce in French cuisine that is prepared with mirepoix thickened with flour and moistened with wine and a little vinegar, then heavily seasoned with pepper. [6] Sauce bourguignonne is a French sauce with a base of red wine with onions or shallots. Bordelaise sauce is a classic French sauce prepared with red wine, meat glaze or demi-glace, butter, shallots and bone marrow. [7] Sauce lyonnaise is a French sauce prepared with white wine, vinegar and onions, [8] which may be served with meat.
Some sauces, such as Normande sauce, use wine as a flavorant [9] rather than as a main ingredient.
"I cook with wine – sometimes I even add it to the food".
Wine sauce may be used in seafood dishes, such as those prepared using tuna and salmon. [1] White wine sauce has been described as "a classic sauce for fish". [5] It is used for poultry dishes, such as chicken, quail [1] [10] and others. Coq au vin is a French chicken dish that may be prepared using wine sauce prepared from red or white wine. [1] It is used in various beef dishes. Swiss steak is sometimes prepared with wine sauce. [10] Pork dishes may also be prepared with it, such as those prepared from boneless pork loin or pork tenderloin. [11] It may be used with rabbit dishes, and with some wild game dishes. [10] [12] Vegetarian dishes may also be prepared using wine sauce. [13]
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]
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
A mirepoix is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning. Further cooking, with the addition of tomato purée, creates a darkened brown mixture called pinçage. It is not sautéed or otherwise hard-cooked, because the intention is to sweeten the ingredients rather than caramelize them. It is a long-standing cooking technique in French cuisine.
Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and it shares many similarities with other regional cuisines. Polish-styled cooking in other cultures is often referred to as à la polonaise.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.
Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is widely regarded as the "child" of the Hollandaise sauce. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is made of a reduction of lemon juice or white wine vinegar, with white peppercorns and a pinch of cayenne instead of the above seasonings.
A velouté sauce is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for 'velvety'.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.
Venetian cuisine, from the city of Venice, Italy or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, and of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for decades has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with velouté, fish velouté or fish stock, cream, butter and egg yolk as primary ingredients. Some versions may be prepared using both fish velouté and fish stock. Some may be prepared simply using a velouté base and the addition of cream, which are cooked together. Cider or dry white wine may also be used as primary ingredients.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
Chicken chasseur is a chicken dish that is a part of French cuisine. The primary ingredients in hunter's chicken are sautéed chicken and a reduced chasseur sauce prepared using tomatoes, mushrooms, onions, white wine, brandy and tarragon.
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