Pomegranate sauce tastes just perfect. It is sweet, slightly sour, and has an intense flavor from red wine. Red wine pan sauce for steak is usually the best thing you make on holidays. Just as the holiday season draws near, most of us look for the perfect pomegranate sauce recipe.
You might have tried pomegranate sauce for lamb, ham, or turkey, but have you ever tried Pomegranate Sauce with Pearl Onion? If not, this is the time to try it! This dish is a unique side dish to go with your main course. It is loaded with flavors from the pomegranate sauce along with tiny onions that burst with flavors in your mouth.
Why should you make this recipe?
It’s the best red wine sauce for steaks and other animal protein.
It’s subtly sweet
It stores perfectly
Ready in 30 minutes
Easy to whip up
Here are the main ingredients needed to make this red wine pan sauce for steak:
- Pearl onion: In simple words, you can say that pearl onions are baby onions. The main difference is not just in size but also in the flavor. Where baby onions are very small in size, they are also sweeter than regular white onions.
- Garlic: Garlic adds a robust savory flavor to this dish which gives an umami flavor.
- Pomegranate molasses: It is a thick syrup that is made by reducing the pomegranate juice. It has a rich and intense pomegranate flavor and is widely used in both sweet and savory dishes.
- Red wine: Red wine comes in different types based on their flavor and how they are prepared. So, you can free to choose whatever red wine you love the most. I prefer using Merlot, Shiraz, or Pinot Noir for this recipe.
- Chicken stock: Adding chicken stock will enhance the savory flavor of this dish. You can also use vegetable stock.
- Butter: Nothing can beat the texture you get after adding butter to a dish. It is silky, smooth, buttery, and delicious.
See the recipe card for quantities.
How to make red wine pan sauce for steak
First, you saute the pearl onion and garlic.
Next, you add the rest of the ingredients except the butter. Allow the liquid to cook until it’s reduced in half.
Once the sauce has thickened, throw in the butter and stir. Watch the sauce transform into a silky, rich, smooth taste of heaven.
How to peel pearl onion
If you’ve never worked with pearl onion before, I can see how it could be easily intimidating to handle. Don’t fret. Here is how you can quickly peel pearl onion without crying a river- hello! have you ever been there?
- First, bring water to a boil in a shallow saucepan or pot. Meanwhile, trim the ends of the Pearl onions.
- Next, immerse the onion into boiling water and allow it to cook for two minutes. Remove from heat and transfer the onion into a colander.
- Place the colander under cold running water for a minute or so until it’s no longer hot. You can equally place onion in an ice water bath (water and Ice in a bowl).
- Using your fingers, pinch the other end of the onion and watch the skin fall right off.
What is pomegranate molasses?
Pomegranate molasses is a middle Eastern seasoning made from pomegranate juice. It is a thick syrup that is produced by reducing the pomegranate juice. It has a rich and intense pomegranate flavor and is widely used in sweet and savory dishes.
What flavors go with pomegranate molasses?
Because pomegranate molasses has a delightful and sour flavor, you need something that balances out the sweetness and intensity. So, pair it up with warming flavors like cinnamon or nutmeg.
Plus, you can add it to salty and savory items to balance out its sweetness. For instance, it is a great choice to bring flavor to salad dressing. You can use it to glaze your meat, add it to dips and sauces, or in drinks and cocktails.
How long does red wine take to reduce?
Turning the red wine into a thick, sticky sauce will take anywhere from 15 to 35 minutes. The key to making a great red wine sauce is to simmer on low heat and not boil, as this could yield a slightly bitter sauce. No rush here, slow and steady, and you’ll be happy you took your time. You’ll know it’s go-time when you see tiny bubbles and circles forming in the center of the pan.
How long does red wine sauce last?
I strongly advise you to use the steak sauce immediately as it can get bad quickly considering the other ingredients added to the sauce.
If you happen to have any leftovers, Place the red wine sauce in an airtight container and store it in the refrigerator for a day or two. To keep the taste fresh, freeze the pomegranate sauce in a freezer bag or ice cube tray for up to four weeks.
Thaw at room temperature, heat on the stovetop at low heat, and add a tiny block of butter to bring the sauce alive.
POMEGRANATE SAUCE WITH PEARL ONION
- Heat the olive oil in a heavy bottom saucepan over medium heat. Add the pearl onion into the pan and cook for 2 minutes or until golden in color. Stir the onion frequently while it cooks.
- Add the garlic and cook for another minute, stirring frequently. Add the molasses, red wine, broth, and bay leaf, then reduce the heat to medium-low. Cook for 27 minutes or until the sauce is reduced in half. Reduce heat to low, add the butter, stir the sauce, then add salt and pepper to taste. Remove from heat.
- Serve over lamb, duck, or steak, loosen the sauce with more liquid, and use it as a salad dressing.
Turning the red wine into a thick, sticky sauce will take anywhere from 15 to 35 minutes. The key to making a great red wine sauce is to simmer on low heat and not boil, as this could yield a slightly bitter sauce. No rush here, slow and steady, and you’ll be happy you took your time. You’ll
No. If you place the pomegranate molasses in a cool and dry place, you don’t need to refrigerate it. It usually comes in bottles, so you can store them in your kitchen cabinet or pantry after opening it. It will last for up to 6 months. However, if you are somehow convinced that it won’t last without refrigeration, you can refrigerate it.
Did you make this red wine pan sauce for steak? Share with us on Instagram using the hashtag worldlytreat(#worldlytreat); we’d love to see what you made. Don’t forget to pin it for later.
PEACE & LOVE
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