Red wine sauce
This authentic chef's sauce is perfect for meat, made by slowly simmering red wine. Everyone will be surprised by the rich, deep flavor. Use fragrant Belgian shallots. If you don't have Marsara, 100ml of red wine is fine. This is a product that can be made.
How to make it
1
Place the chopped shallots, red wine, Marsara and bay leaves in a small pot and heat over low heat.
2
Simmer until the water is almost gone, then add the fon de vaux and simmer further.
3
When it boils until it thickens, strain.
4
Reheat over low heat and add A. Mix the whole thing and lightly simmer.
Materials 4 people
-
- Belgian shallots
- 1 piece
-
- red wine
- 80ml
-
- Marsara
- 20ml
-
- Laurier
- 1 piece
-
- Font de Vau
- 80ml
-
[A]
- butter
- A little
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
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