Wine Sauce

"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

15 m servings 174 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

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

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.

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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!

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 ...

Very good - I served it with Prime Rib

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 dep...

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.

excellent!

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...

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

Made it with sausage and onions; I threw a diced onion in a skillet with some olive oil, put in some chicken sausages, when the sausages were done I took those out (leaving the onions in the ski...

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