Gastronomixs

Red wine sauce

Sauce on the basis of red wine and veal stock.

Recipe makes one litre.

Red wine sauce

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

600

ml

red wine

4

 

shallots, finely chopped

10

 

crushed peppercorns

6

sprigs

fresh thyme

2

 

bay leaves

1

litre

veal stock

As needed:

 

butter

As needed:

 

lemon

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.

Previous page