273 red wine sauce recipes

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Seared beef tenderloin with a three-citrus butter sauce made from lemon, lime, and orange juice reduced with red wine. Restaurant-level elegance, surprisingly simple.

Three-ingredient foil-wrapped rump roast braised low and slow with onion soup mix and red wine. Fork-tender beef with a savory, wine-enriched pan sauce.

Ron Santo's linguine with clam sauce pairs the Chicago Cubs legend's red clam sauce with diced tomatoes, mushrooms, white wine, and a pinch of cayenne for a quick Italian pasta dinner.

Spit-roasted leg of lamb basted with garlic butter and served with a fiery drunken sauce of tequila, chili powder, serrano peppers, red wine, and grated cheese. Mexican-meets-grill showstopper.

Four-ingredient hot bacon dressing with picante sauce and red wine vinegar. Drizzle over spinach salads or sliced tomatoes for a smoky, spicy kick.

Slow-braised chicken fricassee with red cabbage that melts into a dark, wine-rich sauce. Just 9 simple ingredients, two hours of hands-off cooking, and deeply satisfying European-style comfort.

Seared chicken thighs baked with meaty portobello mushrooms in a red wine pan sauce with shallots, garlic, tarragon, and lovage. Restaurant-quality flavor, one pan, 45 minutes.

Red pepper garlic sauce made from fresh-juiced bell peppers and garlic, thickened with arrowroot and finished with red wine. A vibrant, naturally sweet sauce for grilled meats and fish.

Whole roasted salmon stuffed with bacon-wilted red cabbage and roasted chestnuts, baked in white wine and served with a shallot-vinegar butter sauce.

A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.

Spinach fettuccine with bay scallops, broccoli, red pepper, and mushrooms in a light white wine sauce. Quick seafood pasta with sweet scallops, ready in 45 minutes.

Microwave-braised tuna steaks studded with garlic slivers, simmered with pearl onions in red wine, and served on wilted spinach with a tomato-thyme sauce.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Saltsa Kima, the classic Greek meat sauce with ground beef, cinnamon, bay leaf, red wine, and tomatoes. Perfect over pastitsio, pasta, or moussaka.

Braised Sunday pot roast with vegetables, garlic, and thyme in a rich red-wine gravy. Classic French-style braise that delivers fork-tender beef and a deeply flavored sauce for family dinner.