There are a few classics worth memorising. Red Wine Sauce is one of them. For the wine, choose a smooth and fruity product. Oaky wines are not suitable for any food recipe. If you want to make Red Wine Sauce the long way round, leave out the sugar and add chopped carrot with shallots for sweetness. You’ll have to simmer a little longer, but it will be authentically good.
Ingredients
- 2 dl red wine
- 2 tbsp red wine vinegar
- 2 dl meat stock
- 1 shallot
- 1 clove garlic
- 1 tbsp olive oil
- 2 tbsp butter
- 1 teaspoon thyme
- 2 teaspoons sugar or substitute with carrot
- ½ tsp salt
- ½ tsp ground black pepper
Instructions
- Peel and chop the garlic and onion. Sauté with olive oil in a saucepan. Do not brown them.
- Pour half of the red wine, vinegar and all of the stock into the pan. Season with thyme and pepper.
- Bring the stock to the boil over a high heat. Whisk until half of the liquid is left. Strain the liquid back to saucepan.
- Add the remaining red wine and sugar to the sauce and simmer till the sauce starts to thicken. Taste and add salt and sugar if necessary. The red wine sauce should be a little 'over-flavored' at this stage. Butter will smooth the taste.
- Add butter a tablespoon at a time to smooth the Red Wine Sauce. Whisk it good. Butter will give the richness and nice sheer for the sauce.
Nutrition (values are an approximate guide)
Calories: 139kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 408mg | Potassium: 75mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.4mg
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Last Updated on October 17, 2023 by Flavorado
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