Red Wine Sauce

Red Wine Sauce
Red Wine Sauce

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

1

cup

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

1

servings

Ingredients

  • 2

    tbsp (30ml) olive oil

  • beef trimmings (optional)

  • 2

    shallots, peeled and minced

  • 1

    garlic clove, peeled and chopped

  • few thyme sprigs

  • 1

    bay leaf

  • splash of sherry vinegar

  • 1

    glass of port

  • 1

    bottle (750ml) of red wine

  • 6

    peppercorns

  • 2

    cups (500ml) chicken stock

  • 2

    cups (500ml) veal stock

  • sea salt and black pepper

Directions

Heat the olive oil in a pan, add the beef trimmings if using, and cook until browned. Add the shallots with the garlic, thyme, and bay leaf and cook over medium heat, stirring occasionally, for 5 to 6 minutes until soft. Add the sherry vinegar, stirring to deglaze, then pour in the port and red wine. Bring to a boil and let bubble briskly until reduced down to a sticky glaze. Add the peppercorns and pour in the stocks. Bring to a simmer and cook for 20 minutes, skimming off any scum that rises to the surface occasionally. Pass the sauce through a cheesecloth-lined strainer into a clean pan. Return to the heat and simmer until reduced to a rich sauce consistency. Season with salt and pepper to taste.

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