How to cook Michelin Star Red Wine Sauce

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
cooked red wine sauce

Ingredients

  • 5 g unsalted butter
  • 2 x shallots finely sliced
  • 1 x clove garlic sliced
  • A few thyme leaves
  • 1 x bay leaf
  • 6 x black peppercorns
  • 1 tsp. sugar
  • 1 tsp. red wine vinegar
  • 200ml full bodied red wine
  • 250ml beef stock
  • 10 g cold, diced butter
  • 1 tsp. corn flour mixed with a little cold water
  1. Soften the shallots in butter
  2. Add the garlic then cook over low heat for a couple of minutes
  3. Add vinegar, sugar, herbs and spices
  4. Boil to a syrup
  5. Add the red wine and reduce to a syrup
  6. Add the beef stock and simmer for 15 minutes, reducing by half
  7. Thicken slightly with a little cornflour
  8. Pour the sauce onto the cooking pan to deglaze all the meat juices

    from the pan, then pass the sauce back into a clean saucepan

  9. Bring back to the boil and slowly whisk the cold butter into the

    sauce until fully emulsified