Pepper sauce with red wine
Good sauce for meat and chicken.
Ingredients
Instructions
-
Fry onion with crushed pepper in butter, add the tomato purée towards the end.
-
Add red wine and let the sauce reduce by about half.
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Add cream, water, veal stock and sugar.
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Thicken the sauce with 1 teaspoon of cornflour mixed with 2 teaspoons of water.
Notes
Tips: Let the wine reduce well, at least half should evaporate, to cut the bitterness from the alcohol and concentrate the flavour.
Storage: Keeps in the fridge for 3 days. Reheat gently with a little extra cream.
FAQ: A classic with beef like entrecôte, tenderloin or sirloin. Adjust the pepper to your taste.
Nutrition per serving
- Calories
- 218 kcal
- Carbohydrates
- 9 g
- Protein
- 2 g
- Fat
- 18 g
- Saturated fat
- 12 g
- Polyunsaturated fat
- 1 g
- Monounsaturated fat
- 5 g
- Cholesterol
- 57 mg
- Sodium
- 430 mg
- Potassium
- 129 mg
- Fiber
- 1 g
- Sugar
- 7 g
Nutrition values are estimates.