Sunday, October 2, 2011

Red Wine Sauce

This is a versatile sauce that can go over duck, beef, lamb, pork, etc.

2 T olive oil
1 T mustard seeds
1 shallot, minced
1 large beet, cut into pieces
3 cups red wine
1/2 cup fresh orange or honey tangerine juice
1/2 cup sherry vinegar or Xeres vinegar
1/4 cup honey
4 cups veal or beef stock
1/4 cup cold butter, cubed
salt and pepper

Preparing the red wine sauce:
Heat the oil in a saucepan over medium-high heat. Cook the mustard seeds and shallots until the shallots are translucent. Add the beets and cook for 1 minute. Add the wine, orange juice, vinegar and honey, and bring to a boil. Lower the heat and simmer gently until reduced to about 1 cup about 30 minutes.

Meanwhile, in another saucepan, bring the veal stock to a boil, then let it reduce to about 1 cup (250 ml) over low heat, about 30 minutes.

Strain the wine mixture through a fine sieve set over the pan of reduced veal stock, pressing down on the vegetables to extract maximum flavor; discard the solids. Stir the sauce, then continue to cook over low heat until slightly thick, about 15 minutes. Add the butter, whisking constantly. Season with salt and pepper. Keep warm.


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