Recipe

Red wine sauce

Preparation

  1. Chop the shallots and crush the peppercorns.
  2. Sweat the shallots and pepper with butter in a saucepan.
  3. Add the wine and veal stock with a little water and reduce over a low heat for 45 min.
  4. Strain.
  5. To make a roux to thicken the sauce, melt the butter in a small saucepan, add the flour and stirring with a whisk until a homogeneous dough is obtained.
  6. Add the sauce little by little to the roux and mix gently with a whisk.
Chop the shallots and crush the peppercorns. Sweat the shallots and pepper with butter in a saucepan. Add the wine and veal stock with a little water and reduce over a low heat for 45 min. Strain. To make a roux to thicken the sauce, melt the butter in a small saucepan, add the flour and stirring with a whisk until a homogeneous dough is obtained. Add the sauce little by little to the roux and mix gently with a whisk.