Sauces that use wine as an ingredient lend flavor and complexity to a variety of dishes. Red wine sauces give dishes a robust flavor and add body to red meat, making them ideal for hearty meat dishes. Red pasta sauces such as Bolognese or marinara also improve with red wine. Simple red wine sauces add elegance to inexpensive meat dishes like skirt steak, but they're equally welcome served alongside prime rib or filet mignon.
White wine sauce, on the other hand, is more suited to lighter fare like chicken, fish, veal, pasta and vegetables. White wine sauces are delicate, often complementing dishes nicely without overpowering them.
Ingredients:
Sauté the meat for your main dish in a skillet and remove when done, leaving juices in the pan. Add minced shallots and cook over low heat, stirring occasionally, until shallots are translucent.
Raise the heat to high and add the red wine and stock. Stir using a whisk, scraping the browned bits of meat from the bottom of the pan. Bring the mixture to a boil and continue cooking until liquid is reduced by half.
Reduce heat to medium and add the Dijon mustard and balsamic vinegar. Continue to cook until thickened. Stir in butter and allow it to melt. Season to taste with salt, pepper and thyme.
Heat olive oil in a saucepan over medium heat. Add flour and stir with a wire whisk. Reduce heat and slowly pour in the wine. Cook and stir until thickened. Add in chicken broth, stirring until combined. Reduce heat to low and simmer, uncovered, for one hour or until you can no longer taste alcohol in the sauce. Season to taste with salt and pepper.