Red Wine Sauce
- serving for 3-4
- 0.5 hours
- pan
For Sauce
Vege
shallots 2 pc
garlic 2 cloves
Herbs
thyme 3 sprigs
bay leaf 1 pc
Liquid
port wine 50 ml
red wine 200 ml
beef stock 600 ml
Seasoning
butter 5 g
salt to taste
Others
Tool
sieve
Directions
Sweat down the shallots and garlic in a splash of oil with a pinch of salt until translucent
Add the thyme, bay and a little butter
Add the port and red wine reduce until syrup-like
Add beef stock and reduce until thick enough to coat the back of a spoon
Pass the sauce through a sieve
Whisk in the butter and taste for seasoning
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman