Rosemary & Red Wine Pan Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
48 kcal
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Course
Condiments
-
Cuisine
American
Rosemary & Red Wine Pan Sauce
Description
This sauce begins by sautéing rosemary and garlic in butter after searing meat, releasing aromatic herb and garlic flavors. Red wine is added and reduced by half to concentrate its deep, fruity character while loosening browned bits from the pan, which add savory depth. Beef broth and balsamic vinegar contribute moisture, umami, and mild acidity, helping to balance the sauce.
Simmering until slightly thickened results in a flavorful, well-rounded liquid that enhances meat dishes. Salt and black pepper season to taste, and optional cold butter whisked in before serving enriches the sauce and adds a smooth texture.
The sauce pairs naturally with red meats like steak or roast beef, providing an herby, robust complement. Using fresh rosemary is ideal for bright herbal flavor, though dried can substitute. Managing pan fat by removing excess before starting the sauce ensures clarity and better texture.
For thicker consistency, a cornstarch slurry can be added carefully while simmering. The sauce reduces best in wide pans to maximize surface area for evaporation and concentration. This approach yields a classic pan sauce that elevates simple cooked meat with a rich, swelling flavor.
Ingredients
- 1 teaspoon butter more if desired
- 1 prig rosemary chopped, or ½ teaspoon dried, fresh
- 2 cloves garlic minced
- 1 cup beef broth low sodium
- ½ cup red wine or beef broth
- ½ teaspoon balsamic vinegar
- salt to taste
- black pepper to taste
Instructions
- After searing meat, add butter to the hot pan over medium heat.
- Add rosemary and garlic and cook 30 seconds or just until fragrant.
- Stir in the red wine and cook until reduced by half scraping up any brown bits in the pan.
- Stir in broth & vinegar, bring to a boil, reduce heat to a simmer and let cook until reduced and slightly thickened.
- Season with salt & pepper to taste, serve sauce over meat.
Notes
- If pan fat is abundant after cooking meat, drain all but one tablespoon before starting the sauce.
- Fresh rosemary offers better aroma, but dried rosemary can be used as a substitute.
- Use a pan with a large surface area to reduce the sauce efficiently and develop flavor faster.
- If the sauce is too thin, thicken gradually by whisking in a cornstarch slurry of two teaspoons cornstarch mixed with two teaspoons cold water.
- Whisking in cold butter just before serving adds richness and a glossy finish.
- Red wine gives the richest flavor; substituting with beef broth will result in a lighter sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48 | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 121mg | 5% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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