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–+ servings
Peppersaus (1 of 1)
Yann A. SkaalenYann A. Skaalen

Pepper sauce on red wine

5 from 2 votes
Good sauce for meat and chicken
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: sauce
Cuisine: French
Calories: 222
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Notes

Tips: Let the wine reduce well, at least half should evaporate, to cut the bitterness from the alcohol and concentrate the flavor.
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.

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