x

Recipe : *** Red Wine Sauce II

Red Wine Sauce II
  •  
  •  
  •  
  •  
Course:
Sauce

Practical information

  • Prep time
    20 min
  • Cooking
    30 min
  • Ready in
    50 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
This is not the typical red wine sauce that is found in most restaurants nowadays. The puréed vegetables, which are not normally part of a finished sauce au vin rouge, provide body and thickness to the sauce. The sweetness of the cooked onion, carrot, and tomato also add a counterpoint to the acidity of the red wine. This sauce is good with red meats and organ meats because it stands up well against the richness of these meats.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Cocktails and Drinks
Tags:
sauce, Wine, carrot, onion, tomato, Vegetables, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • ½ onion, chopped
  • ½ carrot, chopped
  • ½ tomato, chopped
  • 10 or so sprigs fresh thyme
  • 1 tablespoon butter
  • salt and freshly-ground black pepper
  • 60 ml veal demi-glace
  • 60 ml port wine
  • 60 ml red wine

  • Recipe preparation steps

  • 1
    Sweat onion and carrot in butter over medium heat until soft.
  • 2
    Add tomato and thyme. Continue to cook until the tomato begins to reduce.
  • 3
    Deglaze with the port. Reduce port totally.
  • 4
    Add red wine and reduce almost totally.
  • 5
    Add demi-glace and reduce slightly.
  • 6
    Purée the sauce with a hand blender and strain out any remaining fibers. Season with salt and pepper.
  • Ready !