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  2. What’s the Best Red Wine for Cooking? These 4 ... - AOL

    www.aol.com/best-red-wine-cooking-4-200000233.html

    As magical as red wine is to drink, it can really work wonders in sauces, stews and desserts. There’s no shortage of bottles that could work for a recipe, but there are a few specific styles to ...

  3. Steak With Red Wine Mushroom Sauce Recipe - AOL

    www.aol.com/.../steak-red-wine-mushroom-sauce

    Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side.

  4. Got leftover wine? Here's what you can make with it - AOL

    www.aol.com/lifestyle/got-leftover-wine-heres...

    Filet mignon with red wine sauce. Steak and wine are a match made in culinary heaven. 5. Steamed mussels in white wine with lemon. Seafood lovers won’t be able to resist these mussels.

  5. Bordelaise sauce - Wikipedia

    en.wikipedia.org/wiki/Bordelaise_sauce

    The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace–based sauces.

  6. List of sauces - Wikipedia

    en.wikipedia.org/wiki/List_of_sauces

    Demi-glace – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes. [33] Espagnole sauce – a fortified brown veal stock sauce. [34] Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish.

  7. Beef bourguignon - Wikipedia

    en.wikipedia.org/wiki/Beef_bourguignon

    Beef bourguignon. Beef bourguignon (US: / ˌ b ʊər ɡ iː n ˈ j ɒ̃ /) or bœuf bourguignon (UK: / ˌ b ɜː f ˈ b ɔːr ɡ ɪ n. j ɒ̃ /; [1] French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, [2] is a French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and ...

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