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Sauce au vin rouge – Red wine sauce

March 3, 2011 1 Comment

This is a great way to use up left over red wine or stock. Is it possible to have left over red wine???? haha


2 Tbsp olive oil

4 French shallots, finley chopped

1 onion, finley chopped

1 tsp white and black peppercorns, crushed

1 field mushroom, sliced

2 garlic cloves, finley chopped

500 ml red wine

500 ml strong beef stock

2 thyme sprigs

2 rosemary sprigs

How to

  • Heat the oil in a large saucepan over high heat.
  • Add the shallots and onion and cook for 5 minutes or until the onion caramelises.
  • Add the peppercorns, mushrooms and garlic and cook for 2 minutes.
  • Add half the wine and simmer until nearly dry.
  • Poor in the remaining wine and cook for 10 mins, or untiul reduced by three – quarters.
  • Add the stock, bring to the boil, then reduce the heat and simmer for 20 minutes, or until reduced by half, skimming the surface regularly.
  • Strain through a fine sieve into a small saucepan and bring back to a simmer, skimming again to make sure the sauce is free from impurities.
  • Simmer for 10 mins or until it is glossy and had the consistency of pouring cream.
  • Remove from the heat, add the herbs, cover with plastic wrap and set aside for 10 mins to allow the flavors to infuse.
  • Pass through a fine sieve to remove the herbs and keep the sauce warm until needed.

TIP: Any excess sauce can be stored in a airtight container in the fridge for up to 5 days.

Enjoy this with Boeuf en croûte

Baked beef fillet with mushroom in pastry crust.

Buon Appetito!

Adapted from French Kitchen by Serge Dansereau

Tags: , , , , Books, Food writers, French Kitchen, Red wine sauce, Sauces, Serge Dansereau

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