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PERFECT WINE SAUCE
This is the simplest and best formula for a great wine sauce that I have ever come up with. It started by using a cabernet and has worked with a beefy merlot and other sturdy wines. The key is to use a wine that you would enjoy drinking on its own. It doesn’t need to be a fine vintage, but it should be of a quality that doesn’t strip the palate or seem bland. The sauce is great served over roasts (beef, duck, venison) or whatever.
With 6 whole shallots, pour one half gallon of cabernet (or equal bodied wine) in a pot, reduce it to 50% over medium heat. Remove shallots, add 1 cup port wine. Cook for 5 minutes, and then add salt and pepper to taste. Mix 2 oz melted butter and flour slowly into the sauce. Sauce should thicken. Makes about 1 quart. |
