Classic red wine sauce

Name: classic red wine sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 toe garlic; 2 shallot; 1 dried laurel leaves; 380 ml meat fond; 400 ml full red wine category 9; 2 twig fresh thyme; 100 g unsalted butter ice cold

Autumn around the corner? Try this classic red wine sauce on Belgian recipe

Ingredients

Directions

Peel the garlic and the shallots and finely chop the shallots. Fry the shallot 5 minutes in the butter in a wide saucepan.
Spoon the garlic, the thyme and the laurel through the shallot. Pour the meat stock and the wine into the pan and bring to the boil.
Let the sauce reduce for about 15 to 20 minutes to half. Pour the cooked sauce over a different pan through a fine (point) sieve.
Heat the sauce again to the boiling point and season with pepper and salt. Cut the ice-cold butter into lumps.
Remove the pan from the heat and whisk the butter cubes through the sauce in portions so that the sauce binds lightly.
Keep the sauce warm on a flame distributor or au bain marie, but do not let the sauce boil anymore.