RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1839
| View Recipe |
|
|
| Recipe Name: |
Red Wine Sauce |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
|
| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Veal |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$1.36
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
2 Cups wine, dry red
32 fl ozs stock, veal or beef
1 Tablespoon oil, olive
1 to taste salt and pepper
|
Directions:
Sweat vegetables in olive oil until deep brown in color. Add red wine and reduce by 75 percent. Add stock and reduce by 30 percent. Strain through a fine-mesh strainer and reserve.
In a separate pan heat olive oil and caramelize pearl onions until golden. Add quartered mushrooms and continue cooking until mushrooms wilt. Add red wine sauce and bring to a boil. Season to taste with salt and pepper. Finish sauce with 2 ounces of unsalted butter. |
|
|
|
| Nutrition per Serving: |
| Calories: |
177 |
Total Carbs: |
3.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
13.2 |
Protein: |
0.88 |
| Fiber: |
1.57 |
Sodium: |
11.50 |
|
|
|
