Red Wine And Thyme Sauce Recipe
Yield: 1 1/4 cupsRecipe by luhu.jp
Ingredients:
2 cup: Red wine,
1/4 cup: Thyme leaves,
1/4 cup: Shallots, minced
1/2 cup: Veal stock,
1 cup: Butter, (2 sticks) cut in cubes
Directions:
Combine the red wine, thyme, and shallots and reduce over medium heat
until the liquid is gone. Add the stock and reduce over very low heat
until cup liquid remains. Slowly add the butter, keeping the heat
low, until the butter has melted. Strain the sauce and keep it warm
until you are ready to serve it. Serve with meats.
Vincents Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 160
Submitted By DIANE LAZARUS On 07-14-95
Source from luhu.jp
until the liquid is gone. Add the stock and reduce over very low heat
until cup liquid remains. Slowly add the butter, keeping the heat
low, until the butter has melted. Strain the sauce and keep it warm
until you are ready to serve it. Serve with meats.
Vincents Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 160
Submitted By DIANE LAZARUS On 07-14-95
Source from luhu.jp
Tags
Salsa/sauce