Red wine sauce

Red wine sauce

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / dl: 469 kcal
, Fat: 46 g
, Carbohydrate: 3 g

Ingredients

2 dl

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Reduction

2 dl red wine
2 dl port
2 shallots, finely chopped
1 garlic clove, pressed
2 sprigs herbs (e.g. thyme, rosemary)
2 black pepper, crushed

Sauce

100 g butter, cut into pieces, cold
salt and pepper to taste
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How it's done

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Reduction

Bring the wine to the boil along with all the other ingredients up to and including the peppercorns, reduce to approx. 100 ml, strain and return to the pan.

Sauce

Bring the reduction to the boil while stirring. Reduce the heat, then remove the pan from the heat. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to gently warm the sauce; it must not boil. Season the sauce.

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