Red Wine Reduction (Red Wine Sauce)

[@ChefBasicswithBaz]

An easy sauce that will take your meat and fish dishes to the next level, i know not everyone has access to demi-glace, if not just use an instant gravy powder, it will still be great! If you have any questions on this one, leave a comment and i will get back to you

[@709andre]

The recipe is great and easy to follow. Only remark for everyone who tries this, you can cut the onion in smaller pieces and keep it longer on the pan and it gets you more "gel" to the sauce with less of what ends up in the strainer.

[@jimmilorenzo6756]

What if you blend everything and than strain it?

[@709andre]

@@jimmilorenzo6756 I started to think about that just after I posted my comment. I will try next time. Just take out the leaf and mix.

[@ChefBasicswithBaz]

Would certainly result in a thicker sauce but not as smooth and shiny

[@The9Minds]

Definitely leaving the onions in it. No straining over here! Beautiful recipe.

[@ChefBasicswithBaz]

If thats how you like it then thats the right way to do it!

[@mielife510]

At work. Chicken and vegetables are left to low boil over night. The next day. The solids are taken out, then about 10 bottles of wine go in the stock. Back on the burner on low for 5 to 7 hours. That's the way I've made red wine reduction.

[@ChefBasicswithBaz]

Sounds like a good base but im sure you must add more to the finished product than chicken stock and wine no?

[@craigdavid6668]

Not everyone has 32 hours and 10 bottles of wine to spare though, so this looks like a nice compromise.

[@ChefBasicswithBaz]

Haha better get that sauce on now ready for xmas!

[@d179654582248]

Once I saw how you cut the onions I was like NOPE

[@ChefBasicswithBaz]

Please do share your wisdom

[@d179654582248]

@@ChefBasicswithBaz practice your knife work is step one

[@d179654582248]

Been working in fine dining kitchens in southern CA for over 12 years now; worked and cooked for major celebrities so please be aware who you’re talking to before you respond with some kind of useless/uninformed comment….

[@ChefBasicswithBaz]

You sound wonderful

[@samcheese34]

What's the yield for this recipe? Is this enough sauce for four mains? (Looks great, thanks!)

[@ChefBasicswithBaz]

Will be plenty for 4 portions. It does freeze well also so you could make extra for next time also

[@jamescheddar4896]

do a green lime koolaid reduction

[@ChefBasicswithBaz]

Just dont add the water. Bam! Koolaid reduction.

[@ossenaar]

At the end, I often whisk in cold butter to the wine sauce. This is called Monter au Beurre and adds another depth of flavor. It gives a nice shine and velvety texture.

[@ChefBasicswithBaz]

You are correct, this would be a great way to finish the sauce. For everyone else, if you do this then ensure that the butter is cold, diced and you are whisking in a couple of pieces at a time, this creates an emulsion. If done incorrectly, it can leave a layer of fat floating on top

[@andreasfort1599]

Demi glace gives me night mare. 16 hours to make.

[@ChefBasicswithBaz]

Haha i feel that, to be fair though, it only takes an hour of hands on at most.

[@andreasfort1599]

@@ChefBasicswithBaz I saw Adam make demi glace and I don’t want to go through 16 hours then straining the fat. Then reducing it further.

[@ChefBasicswithBaz]

Answer: get the commis chef to do it 😆

[@cacheflow2475]

Perfection! That sauce was thicc...

[@ChefBasicswithBaz]

Haha thanks, only 2 C's?

[@BigJ11am]

Beef stock work? I would be putting the sauce on steak.

[@ChefBasicswithBaz]

As long as its real stock and not made from a powder it will be perfect.

[@KM-ql8mp]

Man I love your videos, not jammed full off bullshit and rambling. Can't believe I'm only just finding them now. Cheers!

[@ChefBasicswithBaz]

Thanks buddy, we try to keep it free of nonsense here!

[@jonathanlassen4381]

Do you think a sauce like this would suit a beef wellington?

[@ChefBasicswithBaz]

An absolute perfect match, cant go wrong with a red wine sauce and beef!

[@jonathanlassen4381]

@@ChefBasicswithBaz thank you so much chef!

[@ChefBasicswithBaz]

Have a great christmas!

[@roseanneroseannadanna9651]

Yes!!! I am doing a BW for Christmas and this is the type of go to sauce for it. (I've already made my Duxelle, vacuum sealed and froze it. Just finished making the sauce and it will be vacuum sealed until Saturday! And the fun thing about this type of sauce is you can play around with it with different wines, broths, shallots instead of onions or if you want a sauce for fajitas or tacos, use smoked peppers ect... Never be scared of making a sauce. If you phuq it up, start over and don't phuq it up the same way again! LOL! Merry Christmas and enjoy your BW! Oh and the dregs from the sieve goes really well in scrambled eggs!

[@ChefBasicswithBaz]

Great idea using up the leftover bits, i will have to try this out myself!

[@CartmanB]

Bay leaf that's what I was missing Thanks bro 👍

[@ChefBasicswithBaz]

Glad to be of service!

[@CartmanB]

Ma man 👍

[@FLCASEMAN]

Bro what’s wrong with your arm

[@ChefBasicswithBaz]

Oil burn, commis threw water into a pan of oil that he set on fire right next to me. Not fun

[@jebadeebus5576]

Can you replace the red wine with something else .? Can’t have alcohol

[@ChefBasicswithBaz]

You can buy alcohol free red wine, otherwise you can also replace with pomegranate juice and a tsp of vinegar

[@shaftnovakoski6017]

But alcohol evaporates when heated

[@ChefBasicswithBaz]

@shaftnovakoski6017 not all of it apparently

[@wesleymatthews6356]

Would this or your port sauce be better for a nice fatty ribeye??

[@ChefBasicswithBaz]

I personally prefer this one, however the port sauce will also work well. Other options you could try are: black and blue sauce (blue cheese, bacon and mushroom), bearnaise sauce or chimmichurri sauce. All are very different and great with steak. If you havent any of these, male sure to get around to trying them!

[@robc5673]

I had an amazing cut of filet with red wine sauce. The menu of the restaurant said “grilled tenderloin of beef with vin rouge”. Is this the sauce I’m looking to use for it?

[@ChefBasicswithBaz]

Thats the one!

[@robc5673]

Awesome! Thank you so much

[@williamspooner761]

You should reduce the wine separately and add it

[@ChefBasicswithBaz]

Can you explain why that improves the end product?

[@shirazisam]

@@ChefBasicswithBaz Obviously he can't; he's had enough time to think about it (laugh)

[@ChefBasicswithBaz]

It would seem that way. Not that im saying you couldnt do this, i just dont see the benefit (plus its an extra thing to wash up)

[@randolphduke]

This looks like a great sauce. Thanks for the video!

[@ChefBasicswithBaz]

You are very welcome.

[@KatherineCordova-b7h]

Any specific red wine?

[@ChefBasicswithBaz]

No specific wine, just make it as nice as you are comfortable to spend on cooking wine. The nicer the wine, the better the sauce.

[@marlenkal9876]

Sorry to bother but let me know what is Demi glace?

[@ChefBasicswithBaz]

No bother at all! Demi glace is a reduced stock, normally veal but often people will use beef as a close alternative. It is used as a base of many sauces or added to stews and braises to boost flavour and improve texture. You can buy it in powder form much like gravy granules but it is pretty far from fresh when made this way. Still if thats all that you can find, use it by all means.

[@marlenkal9876]

@@ChefBasicswithBaz thank you so much 😊

[@ChefBasicswithBaz]

You are very welcome. Any other questions, feel free to ask.

[@hoolooanjiri]

Hey there! Thx for the video. What kind of red wine would you recommend ?

[@ChefBasicswithBaz]

The best that you dont mind using (rather than drinking). I tend to use wine that would cost around £8 - £12 ($10 - $15). Any cheaper and its often poor, any more expensive and i wont let it go anywhere but into a glass.

[@MKitchen75]

I have read somewhere that use that wine what you would drink too of cource i wouldnt use chateneauf-du-pape wine to do this 😁 even i like to drink it... maybe something cheaper... but good informative video gladly i got one more channel to follow

[@ChefBasicswithBaz]

Glad i could be of service. You are right, use the best that you can afford, within reason!

[@electionevie2693]

What joke who has Demi glaze in their home?

[@ChefBasicswithBaz]

Me?

[@kellyhopps4283]

Me soon 😂

[@ChefBasicswithBaz]

Worth it, even if just the powdered version

[@kellyhopps4283]

No point in making things if your not gonna do it properly. 😊I tried the gravy powder was nice but I’m guessing demi glacé is way better. Plus it can be used for other recipes 😊

[@ChefBasicswithBaz]

You are spot on there.

[@kellyhopps4283]

Making this now. Fingers crossed 🤞

[@ChefBasicswithBaz]

Good luck! Let me know how it goes

[@kellyhopps4283]

@@ChefBasicswithBaz made it and it is delicious but the only thing is I can sort of taste the gravy. I will definitely be investing in some Demi glace. Thank you for the recipe 😊

[@ChefBasicswithBaz]

Great to hear!

[@philipvan5042]

Curious to find out how this turns out. Trying it tomorrow.

[@ChefBasicswithBaz]

Let me know how you get on. If you have any issues or questions then feel free to ask.

[@philipvan5042]

@@ChefBasicswithBaz It turned out really well!!

[@ChefBasicswithBaz]

Great to hear! A new sauce in the arsenal of flavour

[@meadowwalk]

So how do you make the demi glace???

[@ChefBasicswithBaz]

Reduce espagnole and brown stock down by half or 'demi'. What the hell is espagnole you ask? All will be revealed in a couple of weeks...

[@roseanneroseannadanna9651]

It's a whole lot of work but the end product is one of the most incredible taste bud experiences you will ever have! I did a Demi with my turkey that I completely de-boned and shiiit.... it was off the chain!!! It took about a total of 24 hours of accumulative time!

[@hilltaya345]

Can I use this sauce as a pairing for turkey?

[@ChefBasicswithBaz]

How are you cooking the turkey? Roast turkey or pan fried turkey breast?

[@hilltaya345]

@@ChefBasicswithBaz Roasted turkey for Thanksgiving 🤗 I was hoping to braise my turkey with red wine this year but I wasn't able to find any recipes that I can follow. Idk if that's because majority of the turkey is a white meat or not. So I thought maybe if I just made a sauce separate it would work better?? Idk I'm lost in the wine cooking world 😅

[@ChefBasicswithBaz]

Braising a turkey in red wine will give a pink or purple hue, maybe not a desirable. I would just braise it in chicken stock, celery, onion, carrots, thyme, a halved lemon and some crushed garlic. You could certainly serve it with this sauce then after carving.

[@hilltaya345]

@@ChefBasicswithBaz Ah that makes sense! I saw a turkey wing braised recipe and I'd totally pass based on the the dark red/brown color over the texture of it's skin. I know it's spooky season, but that dish was a bit much lol 😅 Thank you for your guidance I'll definitely be giving this a try 🤗

[@ChefBasicswithBaz]

@@hilltaya345 you could also try a lemon parsley sauce or a mild mustard sauce with a cream or bechamel base. Both pair well with turkey. If you ever need any other help, dont hesitate to ask!

[@laurakemball-cook4004]

Great video! I have been looking for a red wine sauce to go with a beef roast I'm doing tomorrow and this is perfect! Thanks.

[@ChefBasicswithBaz]

Replace the chicken stock with beef stock, add half a teaspoon of horseradish and a sprig of rosemary while reducing this to make it perfect for beef.

[@ugorosano3777]

It was never revealed....

[@ChefBasicswithBaz]

What did you want to be revealed?

[@pantherfoster]

This is close to what I have been doing, haven't used bay leaf which will be added tomorrow, I have used balsamic vinegar and reduced with the onions and garlic which adds a nice dimension, also tomato puree as well which also changes the flavour slightly, the veal demi glacé I use is essential cuisine available online 😘

[@ChefBasicswithBaz]

Sounds like you know your stuff. Is the demi glace you using a powder mix?

[@pantherfoster]

@@ChefBasicswithBaz no its a very thick and sticky substance very similar to bovril

[@ChefBasicswithBaz]

Ahh yes i have used products like that for quick stocks and such. I highly recommend trying out making your own demi glace, its amazing stuff. I will be doing a video on it soon, or at least a version of, without the use of veal bones seeing as they are not available to everyone.

[@pantherfoster]

@@ChefBasicswithBaz this stuff is pretty good it's about £20-25 600g so about $30+ Are you talking about something like chef John's version where he uses chicken wings and beef

[@ChefBasicswithBaz]

Yeah that sounds about right, havent seen his video but i will definitely have to check it out.

[@reallyyouthful]

Garlic went in too early. And, why the crappy 'music'?

[@ChefBasicswithBaz]

Thanks for the opinions!

[@ToniSkit]

Music is great 👍

[@ChefBasicswithBaz]

@ToniSkit i also enjoy music.

[@jahjoeka]

Are u really a chef?

[@ChefBasicswithBaz]

Yeah, why do you ask?

[@jahjoeka]

@@ChefBasicswithBaz a real chef not a home chef?

[@ChefBasicswithBaz]

I work in a professional kitchen and also teach at a catering college.

[@jahjoeka]

@@ChefBasicswithBaz oh, my apologies.

[@ChefBasicswithBaz]

No need for apologies!

[@mikesereny3839]

Dude how can you do a cooking show with that leprosy on guru arms ? Gnarly bro

[@ChefBasicswithBaz]

Spend a day in a professional kitchen. Get burnt... multiple times, make video. Guru arms. Done