Delicious brown basic sauce for stir-fried dishes

Ingredients for 3 servings:

• 1 tbsp powdered sugar
• 1 tsp, heaped tomato paste, or a little more
• 4 cl cognac
• 300 ml red wine
• 250 ml chicken stock or vegetable stock
• 5 juniper berries, crushed
• 2 bay leaves
• 5 black peppercorns, crushed
• 5 grains allspice, crushed
• 1 tsp mustard, medium hot
• 1 clove(s) garlic
• some cornstarch
• some butter
• salt and pepper
• 1 piece(s) lemon peel and orange peel (for duck breast)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

You have the ingredients at home and it is quick to make

I appreciate this delicious sauce for its wonderful dark color and tangy flavor. It’s also quick to prepare without using any meat or gravy bones. Perhaps also suitable for vegetarians? Lightly caramelize the powdered sugar in a pan, add tomato paste, deglaze with cognac, add the red wine, reduce to a syrupy consistency, and pour in the chicken stock. Simmer for about 5 minutes. Add the juniper berries, bay leaves, pepper, allspice, and mustard and let it steep for a while. Finally, halve the garlic clove and add it. (The lemon and orange zest would also go in at this point.) Strain the sauce and thicken it slightly with the cornstarch dissolved in a little water. Pour the sauce into a tall container and puree with a knob of butter. Season to taste with salt and pepper. Variations: Orange sauce: orange zest, orange marmalade Pepper sauce: green fresh peppercorns For game dishes: cranberries You can let your imagination run wild here!