Low Sodium Classic Red Wine Sauce
Indulge in the rich, velvety flavor of this Low Sodium Classic Red Wine Sauce, a healthier take on the timeless culinary staple. Perfect for pairing with roasted meats, poultry, or even hearty vegetable dishes, this sauce is crafted with aromatic shallots, garlic, and fresh herbs like thyme and rosemary, which infuse the red wine base with layers of depth and complexity. Reduced with low sodium broth and finished with a touch of unsalted butter, it offers a glossy, restaurant-quality finish without relying on excess salt. A cornstarch slurry ensures the perfect, silky consistency, while a final strain guarantees an ultra-smooth mouthfeel. Ready in just 40 minutes, this low sodium red wine sauce is an elegant and wholesome addition to elevate your next meal. Keywords: low sodium red wine sauce, classic red wine reduction, healthy sauce recipes, homemade red wine sauce.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 medium shallots, finely chopped
- 3 large garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 1.5 cups red wine
- 1.5 cups low sodium beef or vegetable broth
- 1 tablespoon tomato paste
- 2 tablespoons unsalted butter
- 0.25 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
Heat the olive oil in a medium saucepan over medium heat.
Add the chopped shallots and minced garlic, cooking until they are soft and translucent, about 3-4 minutes.
Stir in the fresh thyme and rosemary, allowing the flavors to infuse for an additional minute.
Pour in the red wine and bring the mixture to a simmer. Let it cook until the wine has reduced by half, approximately 10 minutes.
Add the low sodium broth and tomato paste, stirring well to combine. Return to a simmer and cook for another 10 minutes, reducing the sauce to intensify the flavors.
Lower the heat and whisk in the unsalted butter until melted and the sauce is glossy.
Season with black pepper to taste.
In a small bowl, mix the cornstarch and water until smooth. Gradually stir this mixture into the sauce to thicken it, cooking for another 2-3 minutes.
Remove the saucepan from the heat and strain the sauce through a fine mesh sieve to remove the solids for a smooth texture.
Serve immediately or keep warm in a bain-marie until ready to use.
Nutrition Facts
Calories |
893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 250 mg | 11% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.9 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 971 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
