Red wine sauce
This authentic chef's sauce is made by slowly simmering red wine, making it the perfect accompaniment to meat. Everyone will be amazed by its rich, deep flavor. Use fragrant Belgian shallots. If you don't have Marsala, 100ml of red wine will work just fine. This is a dish that can be made in advance
How to make it
1
Place the chopped shallots, red wine, Marsala and bay leaves in a small saucepan and place over low heat
2
Simmer until the liquid is almost gone, then add the veal stock and simmer further
3
Boil until thickened and then strain
4
Return to low heat and add A. Stir thoroughly and simmer gently
Materials 4 people
-
- Belgian shallots
- 1 piece
-
- red wine
- 80ml
-
- Marsala
- 20ml
-
- Laurier
- 1 piece
-
- Font de Vau
- 80ml
-
[A]
- butter
- A little
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
[PR]
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