We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy.
Recipe Detail Page
Rich Red Wine Sauce
Autumn 2010
Pomegranate juice gives a wonderful colour as well as a subtle flavour to this sauce. This is similar to a beurre blanc sauce but made with red wine.
Makes 2/3 cup (150 mL)
1 cup (250 mL) red wine
1 cup (250 mL) pomegranate juice
1 tbsp (15 mL) light soy sauce
1 tsp (5 mL) sugar
½ cup (125 mL) cold unsalted butter, cut into pieces
Combine red wine, pomegranate juice, soy sauce and sugar in a heavy pot over high heat and bring to boil. Reduce heat to medium and simmer for 20 minutes or until thickened. Remove from heat and whisk in butter, a few pieces at a time, until fully incorporated and emulsified.
Makes 2/3 cup (150 mL)