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Curry red wine caper sauce in a jar, served with roasted dishes
Spicy and characterful homemade sauce with red wine, curry and capers

Red wine and caper sauce with curry

Author: Flavelo
Recipes Sauces and Gravies
A bold experiment proving that classic French sauce making (red wine reduction) and Indian spicing (curry) can coexist. The tannins of the red wine, the salty acidity of the capers, and the warmth of the curry form a complex, deep-flavoured sauce that excellently balances fattier meats.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 90 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Frying pan
  • Whisk
  • Knife and chopping board

Allergen Information

⚠️ Milk (butter)
⚠️ Sulphur dioxide (may be in wine)

Instructions

1 ✓

Sauté the finely chopped onion and garlic in olive oil until translucent.

Tip: Work on low heat to bring out the onion's sweetness without burning it.
2 ✓

Sprinkle with curry powder and fry for half a minute until fragrant.

Tip: 'Waking up' the spices happens under heat, making their flavour more intense.
3 ✓

Pour in the red wine and boil over high heat until reduced by half.

Tip: This step removes the harsh taste of alcohol and concentrates the wine aromas (reduction).
4 ✓

Add the stock, balsamic vinegar, honey, and capers. Cook for another 10 minutes.

Tip: The salty taste of capers cooks into the sauce, so wait until the end to salt.
5 ✓

If you want a thicker sauce, mix cornflour with water and drizzle into the boiling sauce.

Tip: Cornflour only thickens at boiling point (gelatinisation), but must be mixed in cold water first or it will be lumpy.
6 ✓

Remove from heat and whisk in the cold butter until melted.

Tip: This technique (mounting) makes the sauce glossy and silky, forming an emulsion between fat and liquid.
7 ✓

Taste and season with salt and pepper to liking.

Tip: Salt highlights other flavours.

Recipe FAQ

What wine should I use?
Any dry red wine you would happily drink. 'Cooking wine' is often poor quality and can ruin the dish.
Can I leave out the butter at the end?
Technically yes, but the cold butter is responsible for the gloss and silkiness of the sauce (mounting).

Ingredients

  • 150 ml Dry red wine
  • 2 tbsp Capers (drained)
  • 1 tsp Curry powder
  • 1 whole Onion (finely chopped)
  • 2 cloves Garlic (crushed)
  • 1 tbsp Olive oil
  • 200 ml Vegetable stock
  • 20 g Butter (cold)
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Honey
  • 1 tsp Salt
  • 1 pinch Black pepper
  • 1 tsp Cornflour (optional)
  • 2 tbsp Water (optional)