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Red Wine Sauce
Classic red wine sauce, inspired by bordelaise sauce but without marrow. Ideal to accompany red meats, poultry or fish. Red wine reduction, beef stock and butter mounting for a velvety texture.
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Cost Breakdown
Critical Success Points
- • Reduce the red wine to half its original volume.
- • Use a well‑concentrated beef stock.
- • Butter mounting with very cold butter off the heat.
Safety Warnings
- • Hot red wine and beef stock are very scorching; handle with care.
- • Cold butter can splatter if added too quickly.
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