Jus de vinho tinto

Ingredientes

• 1 tsp Butter
• 1 large Shallot (Finely Chopped)
• 1 clove Garlic (Finely Chopped)
• 1 tsp Red Wine Vinegar
• 200 ml Red Wine
• 1 Beef Stock Pot
• 300 ml Hot Water
• 1 Sprig Fresh Thyme or Rosemary
• Salt and Black Pepper
• 1 pinch Sugar
• 1 tsp Butter
• 1 tbsp Cornflour (mixed with equal amount of water)
• Left over juices from cooked meat

Modo de preparo

1. 1

   Fry: Heat the 1 tsp Butter in a frying pan, finely chop 1 large Shallot and fry on low heat for 2 minutes.

2. 2

   Stir: Crush or finely chop 1 clove Garlic and add to the pan with 1 tsp Red Wine Vinegar, stir for 1 minute.

3. 3

   Wine: Pour in 200 ml Red Wine and 1 Sprig Fresh Thyme or Rosemary Bring to a boil, then lower to medium heat allowing the wine to reduce for 5 minutes.

4. 4

   Stock: Mix 1 Beef Stock Pot with 300 ml Hot WaterAdd the stock to the pan, bring to a boil and simmer for 5 minutes.

5. 5

   Season with Salt and Black Pepper.

6. 6

   --- Optional Extras ---

7. 7

   Sweeten: Add 1 pinch Sugar if you like a sweeter sauce

8. 8

   Gloss: For extra creaminess and a glossy sauce add 1 tsp Butter at the end.

9. 9

   Sieve: It can be served with the shallots in; just remove the herb sprig. Or for a smooth red wine sauce - use a sieve over a jug to remove the onion and herbs.

10. 10

    Flavour: If you have cooked steak or other meat/vegetables in another pan. Add the finished red wine sauce and deglaze the pan picking up all the Left over juices from cooked meat to add more flavour to the jus.

11. 11

    Thicken: Want a thicker sauce? Thicken the jus using an equal amount of water to 1 tbsp Cornflour. Bring to a boil and then simmer until at desired thickness.