This sauce is based on recipes we use in the restaurants - foundation, building-block recipes that allow our customers to achieve quality experiences at home. Makes 250ml (8 1/2 fl oz / 1 cup).
Serve with our Rib-Eye recipe.
Ingredients 7
80 g butter, diced, divided
8 golden shallots, finely diced
250 ml red wine
1 bay leaf
5 thyme sprigs
250 ml veal stock
salt and freshly ground black pepper, to season
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Method 4
Add half of the to a large saucepan over medium heat. Once melted, add the and cook until soft, about 4 minutes.
Add the and cook until reduced by half. Add the , , and , and cook for 1 hour or until reduced by half.
Strain the sauce into a medium saucepan and whisk in the remaining over medium heat until fully incorporated.
Season with to taste.
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Notes
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