Red wine sauce

Ingredients for 4 servings:

• 3 shallots
• 1 tbsp butter
• 1 tbsp honey
• 1 tsp rosemary
• 100 ml red wine, strong
• 1 tbsp balsamic vinegar
• 300 ml meat broth, strong for beef and game or chicken broth for duck
• salt and pepper
• Sugar
• Butter, ice-cold or dark sauce thickener

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

ideal with beef steaks, game and duck

Peel and finely chop the shallots. Melt the butter and caramelize it with the honey. Sauté the chopped shallots with the rosemary until translucent. Deglaze with the red wine and vinegar. Then add the meat broth and simmer uncovered until reduced by a third. Season with salt, pepper, and sugar and thicken the sauce, either by whisking in the ice-cold butter or using a sauce thickener. I always make the sauce in advance and then freeze it without thickening. This way, I can use up leftover red wine and always have a supply!