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Velvety Red Wine & Caper Sauce poured over steak
Rich sauce for roasted meats and fish

Velvety Red Wine & Caper Sauce

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
While similar to the previous recipe, the butter finish makes all the difference here. This technique softens the wine's acidity and creates a creamy texture, resulting in a much silkier, 'velvety' sauce that elegantly coats the meat.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 185 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Skillet
  • Whisk

Allergen Information

⚠️ Milk

Instructions

1 ✓

Chop the onion, garlic, tarragon, and capers.

Tip: Have everything ready.
2 ✓

Sauté the onion and garlic in oil until soft.

Tip: Don't brown too much, just soften.
3 ✓

Add wine and vinegar, stir in sugar. Reduce (boil down) by half.

Tip: This concentrates the flavors.
4 ✓

Add capers and tarragon, cook for a few minutes.

Tip: To let flavors meld.
5 ✓

Remove from heat. Whisk in cold butter until melted and the sauce is glossy.

Tip: This is called 'mounting' with butter; it makes it creamy.

Recipe FAQ

What if the sauce breaks after adding butter?
If the base was too hot, the butter might separate. Whisking in a tablespoon of ice-cold water can sometimes save the emulsion.

Ingredients

  • 2/3 cup Dry red wine
  • 1 tbsp Fresh tarragon
  • 1/4 cup Capers
  • 1 small Red onion
  • 2 cloves Garlic
  • 2 tbsp Cold butter
  • 1 tbsp Olive oil
  • 1 tbsp Apple cider vinegar
  • 1 tbsp Brown sugar
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper