Modern Red Wine Sauce
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Credit: Ashley Gurke, Production Cook, Glacier BrewHouse, Anchorage, Alaska
Sizzle, Fall 2010
4 oz. mirepoix
0.5 oz. butter
1 oz. shallots, thinly sliced
1 oz. extra virgin olive oil
1 cup red wine
3 cups beef stock
Salt and pepper, to taste
Method: In 400°F oven, roast mirepoix with butter until golden brown. In small stockpot, sweat shallots in olive oil until tender. Add red wine; reduce by half. Add beef stock and mirepoix to red wine and shallots; reduce by half. Strain. Season with salt and pepper.
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