You can prepare this sauce well ahead of time and gently reheat it when it’s time to serve
1 tbsp vegetable oil
1 shallot, roughly chopped
1 carrot, peeled and roughly chopped
1 leek, roughly chopped
1 celery stalk, roughly chopped
1 garlic clove, kept whole
1 sprig thyme
1 bay leaf
1 sprig rosemary
250ml red wine
100ml port
2 tbsp red wine vinegar
500ml veal/beef or chicken stock
25g cold butter
In a heavy based pan over a medium heat, add the vegetable oil and let it warm. Tip in the shallot, carrot, celery and leek. Stir occasionally for about 5 minutes until the vegetables turn dark brown.
Add the herbs and garlic, give it a stir. Add the red wine, port and vinegar. Bubbling hard until reduced to just covering the bottom of the pan.
Add the stock, bring back to the boil and turn down to a simmer until reduced by half
Pass the sauce through a sieve into a clean pan then taste and adjust the seasoning and set aside until service. When ready to serve, gently warm and whisk in the butter
Red wine sauce
Instructions
- In a heavy based pan over a medium heat, add the vegetable oil and let it warm. Tip in the shallot, carrot, celery and leek. Stir occasionally for about 5 minutes until the vegetables turn dark brown.
- Add the herbs and garlic, give it a stir. Add the red wine, port and vinegar. Bubbling hard until reduced to just covering the bottom of the pan.
- Add the stock, bring back to the boil and turn down to a simmer until reduced by half
- Pass the sauce through a sieve into a clean pan. Then taste and adjust seasoning and set aside until service. When ready to serve, gently warm and whisk in the butter
Video
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