Red Wine Sauce


 This recipe serves 4


  • 6 French shallots, finely chopped
  • ½ cup dry red wine Alcoholic beverage, wine, table, red
  • 2 sprigs fresh thyme
  • 2 tbsp tomato paste Tomato products, canned, paste, with salt added
  • 2 cups beef stock Soup, beef broth or bouillon canned, ready-to-serve
  • 2 tsp cornflower
  • 1 tbsp water Water, municipal
  • 40 grams butter, chopped Butter, without salt
  • Salt and pepper to taste Peppers, sweet, red, cooked, boiled, drained, with salt


Step 1

Combine shallots, wine and thyme in a small pan, simmer, uncovered, until until mixture is reduced by half. Add paste and stock, simmer uncovered about 5 minute or until reduced to 1 1/2 cups. Stir in blended cornflour and water, stir over heat until sauce boils and thickens. Remove from heat, whisk in butter a little at a time, until melted. Strain sauce, if desired


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