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Shane · Vinophile Joined: 26 Aug 2004 Posts: 301

This is an unsolicited post but I was so happy with the result of this recipe that I thought I'd post it here... It's a red wine reduction sauce, a sauce that I've found it remarkably difficult to get a simple but effective recipe for. Hope it's useful.

-------- ------------ ---------------------------------
1 Spanish onion, coarsely chopped
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 Granny Smith apple, coarsely chopped
2 cloves garlic
2 tablespoons grapeseed oil
1 750ml bottle Burgundy/Red WIne
2 cups Port
1 cup chicken stock

In a medium saucepan, caramelize the onion, carrot,
celery, apple, and garlic in the grapeseed oil. Add the
Burgundy and the Port and simmer over medium heat
for 2 hours. Strain and place in a small saucepan with
the chicken stock. Continue to simmer over medium
heat for 1 hour, or until reduced to 1/2 cup.

Yield: 1/2 cup

I cheated and used pre-made (salt-reduced) stock but the result was still great - even better I suppose with your own stock! The wine and port were both about $10 each - You could go cheaper (I was surprised at how little you could pay for port) but stuck to the if you can't drink you cant cook with it idea.

Anyone else got any good sauces?

Shane.

michel · Chief Executive Vinophile Joined: 20 Jun 2003 Posts: 4153

We roast an organic chook regularly and make stock from that with a chunk of fresh ginger, garlic, pepper corns, celery, carrot, potato and 2 home grown bay leaves and use this to deglaze the crusty bits off the pan of a roast A La Murray.

Excellent stuff- home made stock makes the best gravy.

michel Cool

The Kitchen Pedant
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Les Grands Jours de Bourgogne du 22 au 27 mars 2010

daz · Posted: Mon Oct 25, 2004 10:47 pm Post subject:

Matau · Posted: Tue Oct 26, 2004 9:45 am Post subject:

I had the mother of all Wagyu steaks last night with hot english mustard, garlic beans, frites and paris mash........sauces....pfffffffftttttttttt
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Comment voulez-vous gouverner un pays qui a deux cent quarante-six varietes de fromage?

Shane · Vinophile Joined: 26 Aug 2004 Posts: 301

Dig · Posted: Tue Oct 26, 2004 9:57 am Post subject:

Dan Clarke · Posted: Tue Oct 26, 2004 10:02 am Post subject:

Matau · Posted: Tue Oct 26, 2004 10:15 am Post subject:

Shane · Vinophile Joined: 26 Aug 2004 Posts: 301

Ginger · Chief Executive Vinophile Joined: 17 Dec 2003 Posts: 2407

Matau · Posted: Tue Oct 26, 2004 10:33 am Post subject:

Ginger · Chief Executive Vinophile Joined: 17 Dec 2003 Posts: 2407

Matau · Posted: Tue Oct 26, 2004 12:51 pm Post subject:

Maybe when my hangover dies down.......

Jester 2001
Jester 2002
Reiver 2001
Reiver 2002
Reiver 2003
GAM 2000
GAM 2001
GAM 2002
GAM 2003
Savitar 2001
Savitar 2002
Savitar 2003
Serpico 2002
Serpico 2003

...........ouch

Dave
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Comment voulez-vous gouverner un pays qui a deux cent quarante-six varietes de fromage?

rudyvm · Posted: Tue Oct 26, 2004 1:09 pm Post subject:

hxy · Member Joined: 18 Dec 2003 Posts: 46 Location: Singapore