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1½ cups
Easy
By Fred Plotkin
Published 2001
I tasted this sauce in the Isonzo area of Venezia Giulia. It is very nice with boiled meats or roasted game, especially venison. The preferred wine is Cabernet Franc, though you may use Cabernet Sauvignon as well.
Stir all of the ingredients together in a bowl until the combination is creamy and even. Use a whisk if you wish.