1 pt. Make Ahead Red Wine Sauce
Source of Recipe
Prevention Magazine August 2002; Recipe by: Holly Rudin-Braschi
List of Ingredients
2 tablespoons olive oil
1/2 cup carrot, coarsely chopped
1 cup onion, coarsely chopped
1/2 cup leeks, white only, coarsely chopped
1/4 cup celery, coarsely chopped
1/4 cup tomato paste
2 tablespoons garlic, minced
1 1/2 cups dry red wine (such as Merlot, Zinfandel or Pinot Noir)
2 cans fat-free chicken, beef or vegetable broth, or a combination of any two
1 teaspoon salt
1/4 teaspoon black pepper, finely ground
1 bay leaf
1 piece carrot, 4 inches
1 piece celery, 4 inchesRecipe
Heat the oil in a large nonstick saucepan over medium-high heat. Add the cups of carrots and onion. SautŽ until lightly browned, about 8 to 10 minutes. Add the leeks and celery. SautŽ until tender, about 5 to 6 minutes.
Mix in the tomato paste and garlic. Continue to sautŽ until fragrant and well combined, about 2 to 3 minutes. Add 3/4 cup of the wine. Cook for 1 or 2 minutes, until the sauce is thick. Add the remaining wine. Reduce the mixture by about one-third by cooking over medium-high heat for 3 to 4 minutes.
Add the broth, salt, pepper, bay leaf and carrot and celery pieces. Raise the heat to high, cover and bring to a boil, about 10 minutes. Uncover and reduce the heat to a low boil. Cook, uncovered, 50 to 60 minutes, until the sauce is reduced by one-half or until it lightly coats a spoon. Strain the sauce, adjust the seasonings and serve immediately. Or cool and refrigerate up to 2 days or freeze up to 3 months.
NOTE: For a thicker sauce, whisk 2 tbsp of cornstarch with 4 tbsp of cold water. Whisk it into the simmering, strained sauce. Cook, stirring, for 2 to 3 minutes until the sauce is thickened.
Makes 12 servings.
Nutritional Info: 65 cal; 2 fat; 1 fib; 0 chol; 355 sod; 5 carb; 3 prot. Exchanges: 1 vegetable, 1/2 lean meat, 1/2 fat
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VARIATIONS: Use the Make-Ahead Red Wine Sauce as a base for these sauces.
Roasted Garlic Sauce: Whisk in one head of roasted garlic, pureed.
Nutritional info difference: 6 carb.
Sauce Diable: Whisk in 1/2 to 1 tsp of ground red pepper, to taste.
No change in nutritional info.
Mushroom Sauce: SautŽ 1/4 lbs of sliced white mushrooms in 1 tsp canola oil or clarified butter until mushrooms have given off all their liquid. Stir into the sauce.
Nutritional Info differences: 70 cal; 3 fat; 356 sod; 6 carb.
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