How to Make Red Wine Sauce Recipe

Wine Recipes
Red Wine Jus. A great recipe to have up your sleeve and brilliant to batch cook and freeze.
This will take your roast dinners, steak nights and saucy dishes to the next level!

Serves 4.

Ingredients-
-5 shallots, Sliced.
-150g button mushrooms, sliced.
– 3 Portobello mushrooms. Sliced.
-750g red wine.
-750g port.
-1000g chicken stock.
-25g sunflower oil.
-50g butter.
-10g corn flour.
-3 cloves of garlic. sliced
-Flacked salt & Cracked black pepper.
-10g Tarragon.
-10g Parsley.
-1 bay leaf.
-25g Merlot/Cab sav Vinegar.
-20g double cream.

Method:
– Sweat down the portobello mushrooms until theyu give their juice and set aside.
– Pour the wine and port into a pan and reduce by half.
– Pour the stock into another pan and reduce this 1 third.
– Caramelise the button mushrooms and shallots in oil & butter (equal parts) until deep brown before draining in a sieve.
– Now combine the stock, double cream wine, port, portobella mushrooms, & caramelised shallots & mushrooms in a large pan. Bring to a boil and reduce until you reach a deep, rich red wine jus flavour.
– Once you reach this point, you can drain the sauce, making sure to squeeze as much flavour from the veg before you discard them.
– Adjust the consistency with a cornflour slurry. Be careful not to over-do this. You want a glossy, viscous pouring jus. Not a thick, claggy gravy.. this sauce is too rich for that consistency.
– Now add the garlic, tarragon, parsley and leave to infuse for 5 minutes.
– Drain the sauce, season with salt, black pepper and red wine vinegar… and enjoy!

Filming & Editing by @gabbyjwatkins

Music: bensound.com

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