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Introduction

This is a chef-style sauce, promising fruity and full-bodied flavour ideal for pairing with beef or venison. For larger tables simply multiply the ingredients.

Method

  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