Dish

Sauce au vin muscat

Muscat wine sauce

Sauce au vin muscat is made by reducing Muscat wine with shallots, garlic, and beef stock. The sauce is then finished with butter and seasoned with salt and pepper. This sauce is perfect for beef, lamb, and game dishes. It is rich and flavorful, with a slightly sweet taste from the Muscat wine. The sauce is best served hot and can be stored in the refrigerator for up to a week.

European cuisine› Western European cuisine› French cuisine

Sauce

Origins and history

Sauce au vin muscat originated in France and has been a classic French sauce for centuries. It is often served with beef, lamb, and game dishes.

Dietary considerations

Gluten-free

Variations

There are many variations of sauce au vin muscat, including adding mushrooms, bacon, or cream to the sauce. Some recipes also call for using red wine instead of Muscat wine.

Presentation and garnishing

Sauce au vin muscat can be presented in a gravy boat or poured over the meat. It can be garnished with fresh herbs such as thyme or rosemary.

Tips & Tricks

To make the sauce thicker, add a cornstarch slurry to the sauce and cook for a few minutes until it thickens. Be careful not to add too much cornstarch, as it can make the sauce too thick and starchy.