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Recipe: Red Wine Sauce

Toppings - Sauces and Gravies
Red Wine Sauce
rec.food.cooking/Miriam Podcameni Posvolsky, Rio de Janeiro/1998

Excellent on any meat. Some blueberries or cranberries added to this sauce make it even more elegant.

1/2 cup dry red wine (I've used Almaden Cabernet Sauvignon)
1/2 cup dry Madeira or Port wine
1 shallot, chopped
3 tablespoons demi-glace
2 tablespoons butter
2 tablespoons flour
3 tablespoons balsamic vinegar
salt and pepper to taste

Reduce wines and sallots to half over medium heat.

Make a roux in the same pan where meat or chicken has been cooked.

Stir in strained wine reduction.

Stir in demi-glace and seasonings. Cook 5 minutes over medium heat.

Stir in balsamic vinegar. Bring to a boil and pour over beef or chicken.

MsgID: 3117161
Shared by: Betsy at Recipelink.com
In reply to: Happy Valentine's Day! Recipes Using Red...
Board: Daily Recipe Swap at Recipelink.com
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