Red Wine Sauce #1
From Shane
on *Forum:
Link here
1 Spanish onion, coarsely chopped
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 Granny Smith apple, coarsely chopped
2 cloves garlic
2 tablespoons grape seed oil
1 750ml bottle Burgundy/Red Wine
2 cups Port
1 cup chicken stock
In a medium saucepan, caramelize the onion,
carrot, celery, apple, and garlic in the grape seed oil. Add the
Burgundy and the Port and simmer over medium heat
for 2 hours. Strain and place in a small
saucepan with the chicken stock. Continue to simmer over medium heat for 1 hour,
or until reduced to 1/2 cup.
Yield: 1/2 cup
Red Wine Sauce #2
– serves 2
From Chuck on Auswine forum:
Link here
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3 - 4 TBS Shallots (not spring onions) finely
diced.
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3 TBS extra virgin olive oil.
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Plenty of butter; bugger the cholesterol. I’d
much rather die early a contented man than live a long unfulfilled life. Go
for a jog the next day to make up.
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1 - 2 TBS castor sugar depending on level of
sweetness you like
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Say 300 - 400ml red wine you would drink.
Nothing cheap and ordinary. It is the sauce’s base.
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Say 30 - 40ml port, tawny or vintage. Vary to
taste
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300 – 400ml good beef stock. I have found the
Continental liquid good but you can’t beat home made.
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Place Shallots, castor sugar, butter and olive
oil in heavy base large pan and cook on very low heat for say 10 -15 minutes
until the shallots have caramelised (lightly browned but no black as it can
impart a burnt taste).
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Add red wine and port and turn up heat to
high.
-
Reduce to about 10 - 20% (or lower) of volume.
This concentrates the flavour and is the key to its intense flavour allowing
only a few TBS for each person and stops it running into the vegies and making
a soup. When cooled it should by have a runny light cream consistency. This
was my early mistake. The sauce was too runny and lacked concentration.
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Pour thru sieve, place in small pot, and set
aside while the steaks are cooked.
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When ready to serve reheat sauce (not to
boiling) and add a small splash of wine to freshen the flavour and a good TBS
or so of butter. Too hot and the butter will separate. Mix thru and the butter
will thicken and make the sauce shine. Perhaps take it off the heat before
adding the butter.