150 ml (1/4 pint) 5/8 cup Brown Stock
150 ml (1/4 pint) 2/3 cup Espagnole Sauce
125 ml (4 fl oz) 1/2 cup red wine
2 tbsp red wine vinegar
4 tbsp shallots, chopped
1 bay leaf
1 thyme sprig
pepper
150 ml (1/4 pint) 2/3 cup Espagnole Sauce
125 ml (4 fl oz) 1/2 cup red wine
2 tbsp red wine vinegar
4 tbsp shallots, chopped
1 bay leaf
1 thyme sprig
pepper
method
1. First make a demi-glace sauce. Put the Brown Stock and Espagnole Sauce in a pan and heat for 10 minutes, stirring occasionally.
2. Meanwhile, put the red wine, red wine vinegar, shallots, bay leaf and thyme in a pan, bring to the boil and reduce by three-quarters.
3. Strain the demi-glace sauce and add to the pan containing the Red Wine Sauce and leave to simmer for 20 minutes, stirring occasionally. Season with pepper to taste and strain the sauce before using.
2. Meanwhile, put the red wine, red wine vinegar, shallots, bay leaf and thyme in a pan, bring to the boil and reduce by three-quarters.
3. Strain the demi-glace sauce and add to the pan containing the Red Wine Sauce and leave to simmer for 20 minutes, stirring occasionally. Season with pepper to taste and strain the sauce before using.
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