Red wine sauce (2)
Instructions
Sauté onion in 30 g butter; Add the wine, season with salt, add the bouquet garni and let reduce to lively fire by 2/3.
Pour in Spanish sauce and let reduce by half.
Remove the bouquet garni, pass the sauce through a canvas and then incorporate the butter was stirring with a whisk.
Ideal for red meat and game.
Ingredients and dosing for 4 persons
- 30 cl of spanish sauce
- 50 cl of dry red wine
- 80 g of butter
- 2 tablespoons of sliced onion
- 1 bouquet garni (thyme, bay leaf)
- Salt