Pepper sauce on red wine

A little different twist on red wine sauce with pepper and cream which gives a creamy and rich sauce.

🍷 Wine tips

Bordeaux (Merlot/Cabernet) — Pepper sauce on red wine is bold and flavourful — it pairs naturally with a good Bordeaux. Merlot-dominant wines from Pomerol or Saint-Émilion give rounded richness, while Cabernet-based wines from the Médoc provide more structure and tannin.

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Yann A. Skaalen

Pepper sauce on red wine

5 from 2 votes

Good sauce for meat and chicken

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: sauce

Cuisine: French

Calories: 222

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• ½ yellow onion
• ½ ss pepper grinded
• 1 ts tomato puree
• 2 dl red wine
• ½ dl water
• 2 ss calf broth
• 1½ ss Brown sugar
• 1 ts maizena
• 2 dl cream

Method

 

1. Fry onion with crushed pepper in butter, add tomato paste towards the end
2. Add red wine and let the sauce reduce to approx. half
3. Add cream, water, veal broth and sugar
4. Make the sauce thick with 1 teaspoon of maizena and 2 teaspoons of water which is stirred and added to the sauce.

Nutrition

Calories: 222kcalCarbohydrates: 5gProtein: 1gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 69mgSodium: 22mgPotassium: 61mgFiber: 1gSugar: 1gVitamin A: 737IUVitamin C: 1mgCalcium: 37mgIron: 1mg

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