Red wine sauce

Sauce on the basis of red wine and veal stock.

Recipe makes one litre.

Red wine sauce

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red wine



shallots, finely chopped



crushed peppercorns



fresh thyme



bay leaves



veal stock

As needed:



As needed:



Preparation method

  • Bring the red wine, finely chopped shallots, peppercorns, fresh thyme, and bay leaves to the boil and reduce to a third.
  • Add the veal stock and leave to reduce to the desired taste and consistency.
  • Strain and season to taste with salt and freshen up with a little lemon juice if desired.
  • Mount with butter if desired.

Serving suggestions

  • Use as a sauce to serve with beef, veal, or pork.
  • Use as a basis for further additions, such as thyme, rosemary, tarragon, or duck or goose liver.
  • Use fruity red wine to create a good fruity flavour.
  • Variation tip: use several types of spices for a richer character, such as white peppercorns, aniseed, coriander seeds, fennel seeds, juniper berries, or cardamom.

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