Red Wine Sauce Finished with Lentil Purée

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

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.