Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 150 grams sugar
- 2 dl juice, (carrot juice)
- 5 dl port wine
- 5 dl red wine
- 2 tablespoon cornstarch
- 3 tablespoon mustard, coarse-grained
- salt
- pepper
- 2 tablespoon balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Caramelize the sugar in a pan over medium heat and deglaze with the carrot juice.
- When the sugar has dissolved again, add port and red wine and simmer for about 10 minutes.
- Dissolve the cornstarch in a cup full of hot sauce, put it back in the pan and bring to the boil while stirring (attention! Foams violently).
- Stir in the mustard, season with salt, pepper and aceto and simmer for another 30 minutes.
- Tip: I`ve already used it as a dressing for lamb`s lettuce with duck breast.
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