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)