Summary

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

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Instructions

1. Caramelize the sugar in a pan over medium heat and deglaze with the carrot juice.
2. When the sugar has dissolved again, add port and red wine and simmer for about 10 minutes.
3. 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).
4. Stir in the mustard, season with salt, pepper and aceto and simmer for another 30 minutes.
5. Tip: I`ve already used it as a dressing for lamb`s lettuce with duck breast.