Red wine sauce

Red wine sauce

By
From
French Lessons
Makes
500 ml
Prep
10 mins
Cooking time
25 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
500ml red wine
100ml ruby port
3 sprigs thyme
2 garlic cloves, roughly crushed
1/4 bay leaf
2 peppercorns
800ml Brown veal stock, reduced to make 400 ml glace, (see note)

Method

  1. Put all the ingredients except for the veal glace in a medium-sized, heavy-based saucepan and bring to the boil over a high heat. Boil vigorously to reduce the alcohol to about one-sixth of its original volume.
  2. Add the veal glace, lower the heat and simmer gently for 8 minutes, skimming from time to time. Pour through a fine sieve, taking care not to allow any sediment to pass into the sauce. Serve straight away, or transfer to a container with a tight-fitting lid and refrigerate. The sauce will keep in a sealed container in the refrigerator for 5 days or 3 months in the freezer.

Bordelaise sauce

  • For every 100 ml of red wine sauce, add 1 tablespoon finely diced shallots, 1 tablespoon finely chopped parsley and 2 tablespoons diced rinsed bone marrow. Whisk together well and serve piping hot.

Veal glace

  • Veal glace is simply a reduction of brown veal stock. Heat in a heavy-based saucepan over a high heat until reduced by half. Skim continuously to ensure the glace is clear and the flavour is intense. I like to divide the veal glace into 200 ml batches and store it in the freezer. That way you’ll always be ready to make a superbly flavoured sauce with minimal fuss.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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