Wine Sauce Recipe -
  • READY IN 15 mins

Wine Sauce

Recipe by  

"Use the drippings from pan-broiled steaks to make a simple and flavorful sauce. It can be made with either red or white wine, preferably a little of the wine that you plan to serve with the meat."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • COOK

    15 mins

    15 mins


  1. Add garlic to drippings in pan; cook and stir for 2 minutes. Add wine; stir, scraping the bottom of the pan to deglaze. Boil, stirring constantly, until syrupy. Remove from heat. Add 1 tablespoon butter, and stir until the it melts. Repeat with remaining butter. Stir in parsley, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 14, 2003

It took about 30 minutes of constant stirring, and I ended up with only 1/2 cup of sauce once the liquid had reduced. But the taste was well worth the effort!

Most Helpful Critical Review
Dec 20, 2005

This takes a LONG time to get to the right consistency. I couldn't wait any longer and just used it when it was still thin. It tasted good.


10 Ratings

Sep 15, 2003

I used grilled ribeye (cut into bit size pieces) from the previous nights leftovers. I didn't really like the sauce to start with so instead of trashing it I added 1 beef bouillion cube, about a Tablespoon of balsamic vinegar and let it cook down. It still wasn't the consistancy I liked so I added a little bit of cornstarch just the thicken it a little. The balsamic vinegar gave it a little swang and the beef bouillion is what did the trick for me. I added the meat back to the sauce and it was great. My husband even liked it and he is somewhat fussy when it comes to new recipes. We will use this one again.

Dec 13, 2003

Very good - I served it with Prime Rib

Jan 04, 2011

I haven't followed this recipe exactly, but it is what I do after just about any pan-cooked meat dish.. if it seems to take too long to cook down, I might suggest a larger (wider) pan - less depth of the cooking liquid seems to help it cook away faster (although maybe it's my imagination.. maybe a physicist could tell us for sure). Also it's probably obvious, but turning the heat up will help too.

Jun 29, 2004


Feb 17, 2011

This is pretty good, although it does take a bit of time to reduce.... so in my opinion, it's not so great that I feel I need to take the time again to make. But if you like sauces on your steak, you would like this. I just don't care enough to bother with it again.

Sep 20, 2006

Not the greatest sauce ive ever had. Took a long time to get it thin enough.


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  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 3.4 g
  • 1%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 71 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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