Red wine sauce

Red wine sauce

By
From
Becasse
Makes
500 ml
Photographer
Steve Brown

Ingredients

Quantity Ingredient
500ml red wine
100ml ruby port
3 sprigs thyme
2 cloves garlic, crushed
1/4 bay leaf
2 peppercorns
500ml Veal jus

Method

  1. Put all the ingredients except for the veal jus into a heavy-based saucepan and bring to the boil over a high heat. Boil rapidly to reduce the alcohol, taking care as it may ignite.
  2. When reduced to a thick syrup – about 60 ml, add the veal jus. Lower the heat and simmer gently for 8 minutes, skimming frequently.
  3. Remove from the heat and pour through a chinois or fine sieve. Don’t press the contents to extract more liquid as it will make the sauce cloudy and grainy. Serve immediately.
Tags:
restaurant
Becasse
Justin
North
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again