Description
The beef bourguignon of sauces! Rich and velvety red wine sauce (sauce vin rouge) from Joe Beef’s ‘The Art of Living’.
Ingredients
Scale
- 1/2 cup shallots (finely sliced)
- 1 small red beet (peeled and thickly sliced)
- 2 cups dry red wine
- 2 tablespoons balsamic vinegar
- 1 bay leaf
- 2 cups beef stock
- 3 tablespoons butter
- salt
- 1 teaspoon black pepper
Instructions
- In a small sauce pan, mix together the shallots, beet, wine, vinegar, and bay leaf. Bring to a boil over high heat and reduce by half (about 10 minutes). Add beef stock and continue to boil until reduced by half.
- Whisk in the butter and season generously with salt. Add pepper, stir and turn the heat off. Serve immediately or let cool until you can transfer the sauce to a storage container.
Notes
The red wine sauce will keep in the fridge for up to a week or freeze up for up to a month.
Nutrition
- Serving Size: 1/4 cup
- Calories: 108
- Sugar: 4.5 g
- Sodium: 73.1 mg
- Fat: 4.4 g
- Saturated Fat: 2.7 g
- Carbohydrates: 6 g
- Fiber: 0.6 g
- Protein: 1.3 g
- Cholesterol: 11.4 mg
