Sauces > British Sauces > British Redcurrant Sauces

Redcurrant Sauce with White Wine and Mustard Recipe

Ingredients with Measurements:
- 1 cup redcurrant jelly
- 1/2 cup dry white wine
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper

Special Equipment Needed:
- Saucepan
- Whisk

Step-by-Step Instructions:
1. In a saucepan, heat the redcurrant jelly and white wine over medium heat.
2. Whisk in the Dijon mustard, salt, and black pepper until well combined.
3. Continue to cook the sauce, stirring occasionally, until it thickens and reduces by about half, approximately 10-15 minutes.
4. Remove from heat and let cool for a few minutes before serving.


- Time:
Preparation Time: 5 minutes
- Cooking Time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes approximately 1 cup of sauce

Nutritional information:
- Calories: 120
- Fat: 0g
- Carbohydrates: 30g
- Protein: 0g
- Sodium: 160mg
- Sugar: 28g

Substitutions for ingredients:
- Redcurrant jelly can be substituted with any other fruit jelly or jam.
- Dry white wine can be substituted with chicken or vegetable broth.

Variations:
- Add a pinch of dried thyme or rosemary for additional flavor.
- Substitute honey mustard for Dijon mustard for a sweeter sauce.
- Add a splash of balsamic vinegar for a tangy twist.

Tips and Tricks:
- Be sure to whisk the sauce frequently while cooking to prevent burning.
- If the sauce is too thick, add a splash of water or wine to thin it out.
- This sauce can be made ahead of time and stored in the refrigerator for up to a week.

Storage Instructions:
- Store in an airtight container in the refrigerator for up to a week.

Reheating Instructions:
- Reheat in a saucepan over low heat, stirring frequently, until warmed through.

Presentation Ideas:
- Serve the sauce in a small pitcher or gravy boat for easy pouring.
- Drizzle the sauce over roasted meats or vegetables for a pop of color and flavor.

Garnishes:
- Fresh herbs, such as parsley or thyme, can be sprinkled on top for added freshness.

Pairings:
- This sauce pairs well with roasted chicken, pork tenderloin, or grilled salmon.

Suggested Side Dishes:
- Roasted vegetables, such as carrots or Brussels sprouts, make a great side dish for this sauce.

Troubleshooting Advice:
- If the sauce is too thin, continue to cook it until it thickens to the desired consistency.
- If the sauce is too thick, add a splash of water or wine to thin it out.

Food Safety Advice:
- Be sure to store the sauce in the refrigerator and use within a week to prevent spoilage.

Food History:
- Redcurrants are native to Europe and have been used in cooking for centuries.

Flavor Profiles:
- This sauce is sweet and tangy with a hint of mustard.

Serving Suggestions:
- Serve the sauce warm or at room temperature.

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Taste: Tangy, Herbal, Sweet, Sour, Aromatic