81 Sauce au Vin Rouge

Red Wine Sauce


Heat 50 g (2 oz) butter in a pan, add 125 g ( oz) finely cut Mirepoix and cook to a light brown colour; moisten with 5 dl (18 fl oz or U.S. cups) good quality red wine and reduce by half. Add 1 clove of crushed garlic and dl (1⅓ pt or U.S. cups) Espagnole; simmer and skim carefully for 12–15 minutes.

Pass through a fine strainer and finish with 100 g ( oz) butter, 1 tsp anchovy essence and a little Cayenne pepper.

This sauce is specially suitable for serving with fish.