Red-Wine Sauce Recipe - Cooking Index
|3 cups||711ml||Shallots - thinly sliced (large)|
|4||Garlic - sliced|
|1||Ginger - thinly sliced|
|1||Carrot - peeled and thinly (large) sliced|
|One orange - zest of|
|One lemon - zest of|
|1 teaspoon||5ml||Whole coriander seed|
|1 teaspoon||5ml||Whole anise seed|
|1 teaspoon||5ml||Whole fennel seed|
|1 teaspoon||5ml||Whole cardamom seed|
|2 teaspoons||10ml||Whole black peppercorns|
|1 teaspoon||5ml||Whole Sichuan peppercorns|
|2 teaspoons||10ml||Clarified butter|
|2 cups||474ml||Red wine - like merlot or pinot noir|
|2 cups||474ml||Ruby port|
|2 cups||474ml||Fish stock|
|1 teaspoon||5ml||Lemon juice|
|1 teaspoon||5ml||Balsamic vinegar|
|Salt and freshly ground black pepper.|
1. Simmer shallots, garlic, ginger, carrot, orange and lemon zest and all the spices with butter over medium heat in covered pan until shallots are clear and spices are fragrant, about 15 minutes. Stir frequently.
2. Add wine and port, and stir, scraping pan to deglaze. Cook over medium heat until liquid is reduced by three quarters.
3. Add fish stock, and cook until reduced by half or until it takes on the consistency of a sauce. Strain.
4. Reduce heat to low; return strained sauce to pan, and add honey, lemon juice and vinegar to taste. Season with salt and pepper.
Yield About 3/4 cup.
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