Red Wine Sauce
Red Wine Sauce
Ingredients
- 1 leek or the green tops of 2 leeks, chopped (see note)
- 1 red onion, chopped
- 3 tbsp butter
- 1 cup (250 ml) red wine
- 4 cups (1 litre) beef broth
- 1 tbsp cornstarch
- 1 tbsp (15 ml) water
Instructions
- In a pot over medium-high heat, brown the leek and onion in the butter. Add the wine and let reduce by half. Add the broth. Bring to a boil and simmer until reduced by three-quarters. Strain through a sieve, pressing firmly with the back of a ladle to extract all the flavours. Return the sauce to the pot and set aside.
- In a small bowl, combine the cornstarch and water. Gradually pour the cornstarch mixture into the sauce, whisking constantly. Bring to a boil and simmer for 1 minute or until the sauce has thickened slightly. Season with salt and pepper.
Red Wine Sauce