Red wine and rosemary sauce
Makes about 300ml of sauce.
This sauce is sooooo good you just have to try it. It will blow you and any guests you might grace with it away.
I had some left over in the fridge and added to a mushroom risotto I was making… oh my word.
½ bottle (375ml) of red wine (the better the wine the better the sauce, but nice cheap and cheerful wine is just fine)
A sprig of fresh rosemary (about 30 large leaves) roughly chopped
1 large clove of garlic, finely chopped (optional)
1 tsp of salt
2 Tbsp of sugar
2 tsp of a good mild mustard
A healthy grind of black pepper
250ml of cream
Poor the wine into a sauce pan and simmer until it has reduce to about a ¼ of it’s original volume, you want it start thickening a little.
While the wine is reducing add the garlic, rosemary, salt, sugar, mustard and black pepper.
One the sauce has thickened slightly and has reduce enough, add the cream.
You can also add your strained meat drippings to the red wine sauce and reduce it a bit further before adding the cream for a delicious savoury twang.
This sauce compliments lamb and beef especially but is also great with chicken, pork or with roast veggies or added to a risotto.
PS – if you want this recipe in a nice printable word format, please e-mail me at firstname.lastname@example.org and I will gladly mail it to you.