Red Wine Sauce
I use this sauce to braise kale, swiss chard and other dark leafy greens. I enjoy the fibrous texture of the greens just blanched and sprinkled with some kosher salt. If I take the time to braise my greens, I use the red wine sauce as a braising base over standard veggie stock.
Coat the a small saucepan with oil on med low heat. Melt about 1 t. Earth Balance* and whisk with the oil. Add 1/4 of a large red onion chopped fairly fine. Saute for 2 minutes and then add 1/2 t. dried oregano and 1/2 t. dried basil along with 1 t. kosher salt. Now open a bottle of red wine and enjoy at least one glass while the onions saute. Its best if you don’t stir the onions while they are cooking. Most red wine demi-glazes or sauces are cooked using meat drippings, so to get the same vegan essence, you need the onions and butter to caramelize and fuse to the pan (the font). Once this browning action has occurred, add 1/2 C. veggie stock and 1/2 C. red wine. Most times I don’t measure and depending on home much wine I’m drinking, the amount varies. Leave this alone to simmer and reduce. Often, I don’t let the red wine sauce reduce to a glaze, but use as a pan sauce over potatoes, tempeh or as I said previously, to braise my kale.
Once the liquid has reduced to about 1/2 the original volume, remove from heat and add 1t. Dijon Mustard, 1 T. Balsamic or Apple Cider Vinegar, and a splash of Braggs. Whisk together and keep on low heat until ready to serve or use as a braising base. Often I will add a bit more red wine to the greens for a great color.
*Many non-vegan recipes use tablespoons of butter for demi-glazes, but since Earth Balance is vegetable oil based and doesn't have as distinct of a flavor as butter, I opt for more olive oil than butter in this recipe.
