Red Wine Sauce

Name: Red Wine Sauce
Yield: Serves 6
Ingredients: butter (optional); 6 sprigs thyme; 1 x 70 cl bottle red wine; 2 litres brown Chicken Stock or a good-quality bought stock (not made with cubes); 6 small shallots, peeled and thinly sliced; 375 ml port

Preparation info

Serves
6

Difficulty
Easy

Appears in

How To Eat In

By Adam Byatt

Published 2010

About

This is a great all-rounder that can be stored in single portions in ice-cube trays in the freezer, ready to use as you need it. It requires minimal work to finish once the stock is made, and delivers the finesse of a restaurant sauce. It’s great with venison, beef or game.

Ingredients

2 litres brown Chicken Stock or a good-quality bought stock (not made with cubes)
1 x 70 cl bottle red wine

Sauce
Gluten-free

Method

Pour the stock into a saucepan, place over a high heat and boil until the stock is reduced by half.
Simmer the alcohol, shallots and thyme in a separate saucepan until they have reduced by 90 per cent - the level of the liquid should come below the shallots.
Pour the reduced stock into the pan of reduced wine and bring to the boil. Cook slowly for 5 m