This excellent plastic and thick sauce is able to envelop the pieces of meat in a thick layer. Its taste has a specific aroma and a slight sweetness of honey. It's about American Wine Sauce. Its main taste is not quite sharp, rather sourish. Adjika is felt in the aftertaste.
It is necessary
- - hot red pepper or adjika;
- - salt - 1/3 tsp;
- - paprika - 2 tsp;
- - not spicy mustard - 2 tsp;
- - apple or wine vinegar - 2 tablespoons;
- - molasses - 4 tablespoons;
- - honey - 2 tablespoons;
- - ketchup - 3 tablespoons;
- - a bottle of dry red wine - 750 ml.
Instructions
Step 1
Pour wine into a wide skillet. The wine will boil down much faster if the evaporation surface is larger. Evaporate the wine 4 times.
Step 2
While the wine is boiling, combine the rest of the ingredients in a medium bowl. Pour the resulting mixture to one stripped off wine and cook, stirring constantly, for 2 minutes.
Step 3
When the American Wine Sauce thickens and no longer smells like vinegar, it’s ready. You can store in a glass container in the refrigerator, covered with a lid, for 2 weeks.
