A delicious sauce and worth taking the time.
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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
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