Red wine sauce

Red wine sauce

By
From
British Seafood
Makes
300 ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
100g caster sugar
3 banana shallots, peeled and chopped
6 garlic cloves, peeled and crushed
1 sprig thyme
100ml red wine vinegar
500ml red wine
500ml Meat stock

Method

  1. Heat a small heavy-based pan over a medium heat and add the sugar. After about 2 minutes, when the sugar has melted and started to caramelise, add the shallots, garlic and thyme. Cook, stirring, for 2 minutes to soften, then add the wine vinegar and reduce for 2 minutes. Pour in the wine and reduce until the liquor looks syrupy. Finally add the meat stock and let the sauce bubble to reduce until it is thick enough to coat the back of a spoon. Serve at once, or allow the sauce to cool and refrigerate for up to 5 days, or freeze.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again