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sauce au vin rouge

English Name:

red wine sauce

Comments:

This is not the typical red wine sauce that is found in most restaurants nowadays. The puréed vegetables, which are not normally part of a finished sauce au vin rouge, provide body and thickness to the sauce. The sweetness of the cooked onion, carrot, and tomato also add a counterpoint to the acidity of the red wine.
This sauce is good with red meats and organ meats because it stands up well against the richness of these meats.

Serving Suggestion:

salade de foies de volailles

click picture to enlarge

Ingredients:

1/2 onion, chopped
1/2 carrot, chopped
1 tablespoon butter
1/2 tomato, chopped
10 or so sprigs fresh thyme
60 milliliters port wine
60 milliliters red wine
60 milliliters veal demi-glace
salt and freshly-ground black pepper

Instructions:

1.	Sweat onion and carrot in butter over medium heat until soft.

2.	Add tomato and thyme. Continue to cook until the tomato begins to reduce.

3.	Deglaze with the port. Reduce port totally.

4.	Add red wine and reduce almost totally.

5.	Add demi-glace and reduce slightly.

6.	Purée the sauce with a hand blender and strain out any remaining fibers. Season with salt and pepper.

Yield:

2 servings.

Reference:

Alain Delangle, Le Charm Restaurant, San Francisco, CA, June, 2001.

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