Red wine sauce
Here is a light and fast recipe for red wine sauce that tastes amazing.
Servings 4 servings
- 1 teaspoon butter
- 1 piece Onion
- 2 pcs Scallops
- 1.5 tsp Thyme dried
- 3 dl Red wine
- 2 dl Water
- 1 piece Okso cotton dice possibly 2
- 1 tbsp Tomato puree
- 1 tbsp Acacia honey or almond honey / sugar
- 2 tbsp beef fin adds extra flavor - only half a broth
- 0.5-1 dl cream adds an extra soft taste
Melt butter in a saucepan and put it on medium heat.
Put the chopped onions in the butter. Cook them well for a couple of minutes. They should not take color.
Add the dried thyme and cook approx. 1 minute
Then add half of the water and half of the red wine. Add tomato purée and beef broth in (and possibly beef fund - read more under tips). Make sure the broth is dissolved in the liquid. Cook well for 3-4 minutes.
Pour it all through a sieve so you end up with a nice and clear liquid.
Then add the remaining red wine and water, as well as the acacia honey.
Turn up the heat so that it boils strongly. Let the sauce boil 1/3 in or until it has the consistency you want.
Taste with cream. CAUTION with salt. Often nothing should be added at all, as there is a lot of salt in broth, so if you use broth first, start with 1 dice. There is a lot of difference between the brands.
- I mainly use beef fund. It can be bought in many variations. I use half a beef-broth, and about 2 tbsp fund. You can always add more at the end if you want more flavor.
- The cream is really good to finish of the taste. It may be boiled if you want to cook it a little more after adding it. You can leave it if you want your sauce a bit more healthy.