Sunday, June 28, 2009
Port Wine Sauce with Redcurrant Jelly
This is a pretty good standard sauce and goes very well with both beef and lamb.
You will need:
200ml red wine
400ml good beef stock
1 carrot, chopped in half
4 cloves of garlic, no need to peel
1 onion, peeled and quartered
1 tsp whole black peppercorns
3 bay leaves
2 tbsp balsamic vinegar
2 tsp Worcester sauce
2 tbsp redcurrant jelly
And then you need to:
In a small saucepan combine everything apart from the redcurrant jelly.
Over a low heat reduce to about half.
Strain through a fine sieve and return to the saucepan. Add the redcurrant jelly and heat until all incorporated.