Red Wine Sauce
Lacto-Ovo Vegetarian Recipes Sauces and Salsa
Red wine sauce ideal for red meat roasts. This time I served it with these bacon-wrapped meatballs and parsnip puree, but it also pairs well with beef or lamb.
Ingredients
400 ml dry red wine
600 ml chicken stock
1 medium onion
1 carrot
1 leek
2 garlic cloves
1 heaping tablespoon tomato paste
1 small sprig rosemary
1 sprig thyme (or 1/2 teaspoon dried thyme)
1 bay leaf
2 cloves
3 allspice berries
1/2 teaspoon coriander seeds
2 tablespoons butter
salt, pepper
Servings: 4
How to prepare red wine sauce
- Cut the vegetables into equal pieces, not too large. Sauté the vegetables in oil, stirring frequently until they start to brown in places (about 10 minutes).
- Add the tomato paste, allspice, cloves, and coriander and continue sautéing for another 5 minutes. During this time the tomato paste will caramelize a bit too and have a better taste.
- Add the wine, bay leaf, rosemary, and thyme and simmer until the wine reduces by half (about 10 minutes).
- Add the chicken stock and reduce it by half as well (about 20 minutes), over medium heat. Add a little salt and ground black pepper to the sauce.
- Strain the sauce, pressing the vegetables in the sieve to extract all the juice. Put the strained sauce back in the pot and reduce for another 20 minutes. Adjust the salt.
- The sauce prepared this way keeps in the refrigerator until needed.
- When you want to use it, pour it into a wide pan and bring to a boil. Add the butter cut into cubes and simmer until you feel the sauce is thick (about 2-3 minutes). The butter serves to give the sauce flavor, texture, and shine.
Sauté the tomato paste and vegetables
Reduce the wine
Reduce the stock
The strained sauce
