Canning Beef in Wine Sauce
Wine sauce, according to Wikipedia, is a culinary sauce whose primary ingredient is wine. It is heated and combined with butter, stock, onions, herbs, garlic, spices, and other ingredients. Different types of wines can be used, such as port wine, white wine, and red wine.
There are also a few versions prepared with the use of a reduction. There are a few kinds of wine sauces that exist today and these can be used in various dishes such as those prepared with poultry, seafood, and beef. These sauces are often linked with the French cuisine.
As mentioned earlier, the main ingredient in wine sauce is wine. This sauce can be prepared using several wines, like Burgundy wines, white wines, port wines, and red wines, just to name a few. Other ingredients aside from wine may also include mushrooms, stock, shrimp butter or butter, chervil, shallot, tarragon vinegar, garlic, onion, spices, and others.
A reduction is sometimes used when preparing some wine sauces. This further intensifies the flavor or sharpens it. Reduced wine can be used for preparing thicker wine sauces. On the other hand, those that lack a reduction are often thin. There are also creamy wine sauces prepared with milk or cream added.
Fish velouté is a type of French velouté sauce base used for preparing some types of sauces such as wine sauce. Champagne sauce and white wine sauce are some of the most common types of sauces prepared from fish velouté base.
Healthy Canning shares an article where you can learn how to prepare homemade beef in wine sauce.
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