Name: A Quick Red Wine Sauce
Yield: Makes about 400 ml
Cuisine: French
Ingredients: a pinch of cracked black pepper; 1 small bay leaf; 3 sprigs thyme, leaves only; 150 ml veal glace; 100 g cold unsalted butter, finely diced; 120 g eschalots, finely chopped; 1 x 750 ml bottle of red wine, ideally pinot noir; ½ cup finely chopped curly-leaf parsley; a few drops of red wine vinegar

Preparation info

Makes about
400 ml

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

This sauce is suitable for a pan-fried beef fillet or venison loin steaks.

Ingredients

1 x 750 ml bottle of red wine, ideally pinot noir
120 g eschalots, finely chopp

Method

Reduce the first 5 ingredients to about ⅓ of their original volume, then strain through a fine sieve before adding the veal glace. Simmer very gently for 10 minutes.
Whisk in the butter over moderate heat to bind the sauce. Finish with parsley and a drop of vinegar.

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A Quick Red Wine Sauce

Ingredients

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