Name Red wine sauce (for red meat)


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30 g/1 oz butter (or fat from the meat)
2 finely chopped shallots
25 g/1 oz plain flour
250 ml/10 fl oz meat stock
100 ml/3 1/2 fl oz red wine
1/2 teaspoon sugar
salt and freshly ground pepper

• Heat the butter in a saucepan and fry the shallots, scraping away any that stick to the bottom of the pan.
• Stir in the flour and continue stirring while pouring in the meat stock. Bring to the boil and cook for a few more minutes.
• Pour in the wine and season to taste with sugar, salt and pepper.

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