Red wine sauce

4 servings

Ingredients

Quantity Ingredient
1 cup Shallots, sliced thin.
½ teaspoon Cracked black pepper
1 cup Ruby Port
3 cups Good quality Red Wine
4 cups Veal stock
3 tablespoons Butter
Salt to taste

Directions

Combine shallots, pepper, and one tablespoon butter in a non-corrosive four quart pot.

Cook over medium heat until shallots are well caramelized. Add the Ruby port wine and simmer until its reduced to a syrup. Add the red wine and reduce until it is syrupy. Add the veal stock and reduce over low heat for approximately one and a half hours. Strain through a fine mesh seive into another pot bring to a simmer and whisk in the remaining cold butter. Season with salt and serve.

Yield: 6 servings

GOURMET GETAWAYS WITH ROBIN LEACH SHOW #GG1A2 (courtesy Trey Foshee, The Bay Terrace, Mauna Lani Bay Hotel and Bungalows)

Related recipes