Red wine and thyme sauce
1 1/4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Red wine |
| ¼ | cup | Thyme leaves |
| ¼ | cup | Shallots, minced |
| ½ | cup | Veal stock |
| 1 | cup | Butter (2 sticks) cut in cubes |
Directions
Combine the red wine, thyme, and shallots and reduce over medium heat until the liquid is gone. Add the stock and reduce over very low heat until cup liquid remains. Slowly add the butter, keeping the heat low, until the butter has melted. Strain the sauce and keep it warm until you are ready to serve it. Serve with meats.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 160 Submitted By DIANE LAZARUS On 07-14-95