Red Wine Sauce

By vegar

Ingredients

• 500 ml red wine
• 100 ml red port
• 3 sprigs thyme
• 2 garlic cloves, roughly crushed
• 1 bay leaf
• 2 peppercorns
• 400 ml veal glace

Preparation

Step 1

Place red wine, port, thyme, garlic, bay leaf and peppercorns into a medium sized heavy based saucepan and bring to the boil over a high heat.
2.Boil vigorously to reduce alcohol to 100ml, for 10-15 minutes.
3.Add veal glace, reduce heat to low and simmer for 8 minutes, skimming from time to time.
4.Pass through a fine sieve, taking care not to allow any sediment to pass into the sauce.