Mexican corn salad with walnuts, feta cheese and lime wedges Mexican sweetcorn salad with walnuts & feta Chocolate burger served dessert style Chocolate brioche burger (dessert) Probiotic roasted hazelnut yoghurt served with roasted hazelnuts and honey Probiotic roasted hazelnut yoghurt BBQ pulled pork bao bun dish served BBQ pulled pork bao buns Pistachio parfait served Luxurious Pistachio Parfait Prebiotic spiced leek rice served with fresh coriander Prebiotic spiced leek & basmati rice Probiotic fruit-flavoured kombucha served in a bottle with colourful fruit pieces Probiotic fruit-flavoured kombucha Freshly made Aloo Bhaji, crisp potato balls Aloo Bhaji (Potato Fritters) Coconut flour croissant served Coconut Flour Croissant Red wine & coconut sauce with garlic served Red wine & coconut sauce with garlic Bakso with vegetables, served with spicy meatballs and fresh vegetables Indonesian bakso soup with vegetables Ruisleipä, Finnish rye bread, with rich and crispy crust, sliced Long-Fermented Ruisleipä (Finnish Rye Bread) Probiotic yoghurt served with cherries and matcha powder Probiotic green tea & cherry yoghurt bowl Chocolate chip croissants served Chocolate chip croissants Gluten-free lemon cupcakes served Gluten-free lemon cupcakes Kimchi tteokbokki - Korean rice cake served with spicy kimchi and sesame seeds Kimchi Tteokbokki Chilean empanada de pino served, golden brown colour Chilean Empanadas de Pino Kolokithokeftedes with feta cheese, served with fresh parsley and lemon slices Kolokithokeftedes Walnut-vanilla cannoli served Walnut and Vanilla Cannoli Tarragon, caper and ginger sauce served Tarragon, Caper & Ginger Sauce Mexican corn salad with walnuts, feta cheese and lime wedges Mexican sweetcorn salad with walnuts & feta Chocolate burger served dessert style Chocolate brioche burger (dessert) Probiotic roasted hazelnut yoghurt served with roasted hazelnuts and honey Probiotic roasted hazelnut yoghurt BBQ pulled pork bao bun dish served BBQ pulled pork bao buns Pistachio parfait served Luxurious Pistachio Parfait Prebiotic spiced leek rice served with fresh coriander Prebiotic spiced leek & basmati rice Probiotic fruit-flavoured kombucha served in a bottle with colourful fruit pieces Probiotic fruit-flavoured kombucha Freshly made Aloo Bhaji, crisp potato balls Aloo Bhaji (Potato Fritters) Coconut flour croissant served Coconut Flour Croissant Red wine & coconut sauce with garlic served Red wine & coconut sauce with garlic Bakso with vegetables, served with spicy meatballs and fresh vegetables Indonesian bakso soup with vegetables Ruisleipä, Finnish rye bread, with rich and crispy crust, sliced Long-Fermented Ruisleipä (Finnish Rye Bread) Probiotic yoghurt served with cherries and matcha powder Probiotic green tea & cherry yoghurt bowl Chocolate chip croissants served Chocolate chip croissants Gluten-free lemon cupcakes served Gluten-free lemon cupcakes Kimchi tteokbokki - Korean rice cake served with spicy kimchi and sesame seeds Kimchi Tteokbokki Chilean empanada de pino served, golden brown colour Chilean Empanadas de Pino Kolokithokeftedes with feta cheese, served with fresh parsley and lemon slices Kolokithokeftedes Walnut-vanilla cannoli served Walnut and Vanilla Cannoli Tarragon, caper and ginger sauce served Tarragon, Caper & Ginger Sauce
Red wine & coconut sauce with garlic served
Unique fusion sauce combining red wine depth and coconut creaminess

Red wine & coconut sauce with garlic

Author: Flavelo
Recipes Sauces and Gravies
Pushing boundaries in culinary art breeds the most exciting flavours. Here, the cornerstone of French cuisine, the red wine reduction (where wine acidity and tannins dominate) meets the softness of Asian cuisine (coconut milk) and its umami bomb (soy sauce). The result is a deep, complex, yet velvety sauce that pairs excellently with red meats or even a rich vegetable ragu.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine French-Asian Fusion

Ingredients

Equipment Needed

  • Saucepan (for reduction)
  • Whisk
  • Grater

Allergen Information

⚠️ Soya
⚠️ Sulphur dioxide (wine)

Instructions

1 ✓

Crush the garlic, grate the ginger finely.

Tip: Preparing the aromatic bases is the first step.
2 ✓

Heat the oil in a saucepan, toss in the garlic and ginger. Sauté for half a minute until fragrant.

Tip: Fat 'opens up' the flavour of spices.
3 ✓

Pour in the red wine. Boil over a brisk flame until reduced by half.

Tip: During reduction, the alcohol and water evaporate, giving us a thicker base with concentrated flavour.
4 ✓

Lower the heat. Add the coconut milk, soy sauce, and brown sugar. Mix thoroughly.

Tip: The sweetness of the sugar and coconut milk counterbalances the acidity of the wine.
5 ✓

Simmer gently for another 5-8 minutes until uniform and of sauce consistency.

Tip: The heat stabilises the emulsion.
6 ✓

Season with salt and pepper to taste. Strain before serving if you want a silkier texture.

Tip: Take the salt content of the soy sauce into account when salting!

Recipe FAQ

The coconut milk curdled, what should I do?
The acidity of the wine can cause this. Use high-fat coconut cream, and don't boil wildly. If it happened, a little cornflour water and a stick blender can help.
What red wine should I choose?
Dry, medium-bodied wine that doesn't become too bitter during cooking.

Ingredients

  • 4 cloves Garlic
  • 200 ml Coconut milk (tinned, thick)
  • 150 ml Red wine (dry)
  • 20 ml Olive oil
  • 10 g Fresh ginger
  • 15 g Brown sugar
  • 30 ml Soy sauce
  • 1 pinch Salt
  • 1 pinch Black pepper