Red Wine Sauce

Instructions

1. 1

   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.

2. 2

   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.