Red Wine Sauce Finished with Lentil Purée

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By James Peterson

Published 1991

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The earthy flavor of lentils makes them an excellent liaison for full-bodied brown and red wine sauces. Thicken 1 cup (250 milliliters) of either Sauce Bordelaise or Meurette Sauce base with ½ cup (125 milliliters) lentil purée. Strain the finished sauce through a chinois.