Red Wine Roast Sauce

Ingredients

• 2 sprigs thyme
• 4 shallots
• 1 clove garlic
• 1 tbsp Rapeseed Oil
• 180 ml robust red wine
• 180 ml meat broth
• 130 g very cold butter
• Salt
• Pepper (freshly ground)
• 1 tsp balsamic vinegar

Instructions

1. 1.

   Wash the thyme, shake dry and pluck the leaves. Peel the shallots and garlic and finely chop both. Add oil to a hot pot and sauté the shallot and garlic cubes for several minutes over medium heat until tender but still colorless. Add the thyme and cook briefly with them.

2. 2.

   Pour in the wine and broth and bring to a vigorous boil, then reduce the heat so it simmers uncovered until the liquid has reduced to about half. Lower the temperature so the sauce no longer boils. Cut the cold butter into small pieces. Gradually whisk portions of butter into the sauce until it develops a creamy consistency. Finish by seasoning with salt, pepper and vinegar before serving.