Hearty Dark Sauce for Meat Cooked Under NT
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 20 g butter
- 1 shallot (s), medium-sized
- 1 tablespoon sugar
- 2 tablespoon schnapps
- 50 ml port wine
- 4 tablespoon jam (cranberry)
- 2 tablespoon jam (sour cherry)
- 400 ml red wine, dry, e.g. Burgundy
- 1 small bunch parsley
- 1 sprig rosemary
- 1 clove garlic
- 1 pinch (s) pepper, green, from the mill
- some sea salt (Fleur de Sel)
- 4 slices chilli pepper (s), medium hot, without seeds
- 0.5 teaspoon ½ spice mix (Baharat)
- some gravy
- 2 tablespoon tomato paste
- 40 g butter, in small flakes
Print Recipe
Pin Recipe Instructions
- Sweat the finely chopped onion in the butter (without color). Add sugar and brandy. Caramelize until golden brown and deglaze with the port wine. Add the jams one after the other and fill up with half of the red wine. Reduce to about half over medium heat. Puree finely with the hand blender. Top up with the rest of the red wine, stir in tomato paste, add parsley, rosemary, garlic, chilli and pepper and reduce again over low heat. Add the leaked gravy, depending on the type of meat and roast, spoon by spoon.
- When the desired consistency is reached, the reduction is poured through a fine sieve. Season to taste with salt and the spice mixture. Now bind the sauce with the remaining butter, i.e. the butter is gradually added in small pieces. If necessary, season with a pinch of sea salt. Don`t cook the sauce anymore, the fat in the butter separates easily and then unfortunately floats on the sauce.
- Depending on the type of meat you choose, choose the schnapps:
- Grand Marnier / duck, cognac / pork, rum / beef, sambuca / lamb.
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