WINE - Red Wine Sauce

By Unblond1

27/03/16 - VVG. Served over Creamy Instant Polenta with confit duck leg meat (which I shredded from the bones) for Dan and I for Easter dinner.
This wouldn't be thick enough to stand up to steak but it worked perfectly over the polenta.

Ingredients

• 2 tablespoons cold unsalted butter
• 1/2 small onion, thinly sliced
• 1 small shallot
• 2 cloves garlic, thinly sliced
• 1/2 small carrot, thinly sliced
• 1 small stalk celery, thinly sliced
• 1 sprig fresh thyme
• 1 bay leaf
• 2 tablespoons tomato paste
• 1 1/4 cups dry red wine

Details

Servings 2

Preparation

Step 1

Melt 1 tablespoon of butter in a heavy saucepan over medium-high heat. Add the vegetables and thyme and saute until tender, about 5 minutes. Season with salt. Add the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 20 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl or saucepan, pressing on the solids to extract as much liquid as possible. Set aside until serving time then bring back to a slow simmer. Cut the remaining tablespoon of butter into small 1/2-inch chunks and whisk into the sauce a little at a time. Season the sauce, to taste, with salt and pepper and serve.