Red Wine Sauce

By HeatherS

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

Preparation

Step 1

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.