IF SAUCE IS THE BOSS, THEN MALBEC IS KING.
Your steak game is strong, but having a solid sauce repertoire in your back pocket gives you serious range in the kitchen. That means your cookouts, dinners and any other get-togethers never feel like repeats. Here's a list of our top five sauces to master…including the recipe for our very own Malbec reduction.
Herb Butter. So simple, yet so tasty, butter can make just about anything taste even more amazing. Simply mix some softened butter with some finely chopped fresh herbs – like chives, rosemary, thyme or marjoram leaves. Just add a couple of pats on each steak and it's all good. Really, really good. Why it works: Malbec loves a good spice, and herb butter is your chance to achieve the perfect complement to your pour of Gascón.
Chimichurri. The Argentine classic is always a good go-to for your steak: it's the perfect balance of garden-fresh herbness and intense garlicky goodness. Why it works: You knew Argentina's signature sauce would pair naturally with Argentina's signature wine. The chimichurri's earthiness from the parsley and oregano works well with Malbec.
Béarnaise. What's not to love about this creamy classic? It only takes a little practice to become a béarnaise whiz. In no time you'll be draping your guests' steaks in this silky, rich emulsified sauce. Why it works: Gascón Malbec has the full-bodied richness to handle both the beef and the béarnaise.
Red Pepper. Roasted peppers star in this smoky robust sauce with a spicy kick. Bust this one out for the guests who aren't shy when it comes to the piquant. Why it works: Gascón Malbec works nicely with spicy food, as well as dishes with smokiness to them. While Malbec will complement cuisine that has a subtle, yet present kick, you'll want to keep the spice within reason.
Malbec Reduction. Slowly reducing our full-bodied Malbec heightens its great taste. Thickened almost to a syrup-like consistency, this beautiful deep-colored sauce boasts intense flavor and is a sure hit every time. Why it works: You know what they say… “Cook with the wine that you drink” – and nothing is better with a steak than Malbec. So a sauce made with Malbec? That's always a winner.
Malbec Reduction Recipe
- 3 tablespoons butter
- 1/2 yellow onion, chopped
- 1/2 red onion, chopped
- 2 large shallots, chopped
- 2 tablespoons minced garlic
- 1 Roma tomato, chopped
- 1/2 pound fresh mushrooms, sliced
- 1 can (14 oz.) beef broth
- 1 1/4 cups Malbec, divided
Directions: Heat the butter in a saucepan over medium-high heat. Add the yellow and red onion, shallots, garlic, tomato and mushrooms. Cook until soft and translucent, about 10 to 15 minutes. Pour in the beef broth and 1 cup of Malbec, and bring to a boil, scraping any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the sauce has reduced by half, about 20 minutes.
Strain the sauce and discard the vegetables. Bring the sauce to a boil over medium-high heat, stir in 1/4 cup of Malbec, and reduce the heat. Simmer until it's reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.
Each of these sauces brings something different – but always delicious – to the table. Learning them will help you become more versatile in the kitchen. Almost as versatile as Gascón Malbec, which goes great with any sauce you choose.
