Adjust Amount:
Ingredients
1
Shallot, medium size
100 mL
Red wine
400 mL
Meat stock, e.g.:bone broth (optimal) or chicken stock
1 pinch
Salt
Pepper
Butter
On the Plate:
30 min (varies according to the degree of reduction)Instructions
- Finely chop the shallot. Sweat in a little butter until translucent.
- Deglaze with red wine and reduce.
- When almost completely reduced, add the meat stock and reduce to the desired thickness. (Homemade stock that has already been reduced and frozen is particularly suitable. Bouillon cubes or vegetable bouillon work poorly here due to the lack of gelatine, which is entirely responsible for the thickness of the sauce).
- Filter the sauce through a sieve and serve.
Last modified: Dec 06, 2023, 12:32 AM