Red wine sauce

Name: Red wine sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 2 toe garlic; 100 g root all variants possible; 100 g leeks; 250 ml Red wine Merlot; 150 ml poultry feast; 5 g fresh thyme; 2 sprig of rosemary; 1 dried laurel leaves; 30 g unsalted butter or margarine; 1 el wheat flour

This red wine sauce on French recipe is perfect for the winter months

Ingredients

2 toe garlic
100 g root all variants possible
100 g leeks
250 ml Red wine Merlot
150 ml poultry feast

5 g fresh thyme
2 sprig of rosemary
1 dried laurel leaves
30 g unsalted butter or margarine
1 el wheat flour

Directions

Cut the garlic with the blade of a knife. Cut the carrot and leek into large pieces.
Put the garlic, carrot, leek, wine, fondue, thyme, rosemary and bay leaf in a skillet and bring to a boil.
On a medium heat, reduce to about half in about 10 minutes.
Meanwhile, mix the butter and flour with a fork.
Pour the wine mixture through a sieve into a saucepan and add the butter mixture.
Let the sauce thicken over medium heat in about 3 minutes. Season with pepper and salt.