Red wine sauce
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook
Method
-
Melt half the butter in a small saucepan over a medium heat and add the shallot. Cook for two minutes, or until softened.
-
Add the red wine and chicken stock. Turn up the heat and boil rapidly for five minutes, until the liquid volume has reduced by half.
-
Season, to taste, with salt and freshly ground black pepper and serve warm with steak or other cooked red meat.
Ingredients
- 50g/2oz butter
- ½ shallot, finely chopped
- 75ml/2½fl oz red wine
- 50ml/2fl oz chicken stock (vegetarians may substitute vegetable stock)
- salt and freshly ground black pepper
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