Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Minced shallots

  2. 3 tablespoons 45ml Minced garlic

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 4 Turns Freshly-ground black pepper

  5. 1 1/2 cups 355ml Veal stock or brown chicken stock

  6. 1/2 cup 118ml Dry red wine

  7. 2 tablespoons 30ml Unsalted butter - at room temperature

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine the shallots, garlic, salt and pepper in a small non-reactive saucepan over high heat. Stir in the stock and the wine and bring to a boil. Cook over high heat for 15 minutes. Swirl in the butter, remove from the heat, and continue to whisk in the butter until thoroughly incorporated. This recipe yields 3/4 cup of sauce.


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