Gary Rhodes

Red Wine Sauce

Simple Sauces for Poultry

Preparation info
  • Makes

    300 ml

    • Difficulty

      Easy

Appears in
Keeping it Simple
Keeping it Simple

By Gary Rhodes

Published 2005

  • About

A sauce that goes with poultry or lamb pieces or a fillet steak.

Ingredients

  • 2 tablespoons finely chopped shallots or onion
  • 1 bay leaf
  • half a bottle

Method

  • Put the shallots, bay leaf and red wine into a saucepan, bring to the boil and cook until just a third of the liquid is left.
  • Add the consommé and boil until just half the liquid is left.
  • Loosen the cornflour with a little cold water and whisk in, a little at a time, until a sauce consistency is reached. Whisk in the redcurrant jelly and simmer for a few m