Red wine sauce

You might be thinking, what does a recipe for red wine sauce have to do with mortgages? Absolutely nothing, but it has something to do with home, well-being and coziness in everyday life. That’s why we give you the recipe for an absolutely delicious red wine sauce that goes with almost everything 🙂

Which dishes go well with red wine sauce?

Red wine sauce goes well with most things. All types of beef, lamb shank, leg of lamb, chicken, turkey and pork. It is also excellent with cod or other white fish. Then it is recommended to bake the fish in the oven, not fry or boil it.

If you like game, such as grouse, deer or reindeer, this sauce is also absolutely perfect. Then we recommend that you replace veal stock with game stock in the recipe below.
You can use an alcohol-free red wine if you wish, but all the alcohol evaporates during the cooking process.

How to make the sauce:

Cut all the vegetables into pieces of roughly the same size for even cooking time. The pieces should be between 1-2 cm in width and height, i.e. quite small. Put all the vegetables in a large pot, pour in water, Bong veal stock (it’s the best) and a little pepper. Bring to a boil and remove the foam that forms on top, then you will get a glossier and prettier red wine sauce as the end result.

Let it all stand and simmer until the bag has reduced by half. This may take 1-2 hours. You get more flavor the longer it cooks, so it’s best to let the sauce simmer for a couple of hours.

Then it is time to add the red wine. Here you can use just about any kind of red wine, but if it’s downright unpleasant to drink, you shouldn’t use it in the sauce either. Here it’s great to use leftovers from opened wine from a carton or bottle if you have it.

TIPS; freeze leftover wine in ice cube trays. Then the wine stays nice and it is easy to squeeze out as many cubes as you need for cooking.

Once again, let the red wine sauce reduce to at least half the amount of the bag. When it has reduced to half you can start tasting. If it now has a good and concentrated taste, you can strain off the vegetables so that you are left with only the bag. If you think the taste is a bit “thin”, reduce more. Taste again and again until you think it’s really good.

Remember that there is a lot of salt in the veal stock and in the butter that will soon be added, so you must not add salt until the very end.

Cut the cold butter into cubes of approx. 2 x 2 cm and add these to the hot sauce little by little while whisking vigorously. The sauce should not boil after this time as the process of adding cold butter thickens the sauce. If the sauce boils, the sauce will become thin again. It’s not a crisis if that happens, then you add some cornstarch dissolved in cold water and boil so that the sauce thickens. Add little by little until you reach the right thickness.

Stir in a little sugar coloring for a dark and glossy colour. Add more pepper and salt if necessary. A pinch of sugar can also be good. Feel free to cut over the fresh thyme just before serving.

TIPS; pour the red wine sauce into a heated thermos, and you can make the sauce several hours before serving. Then you free up time for the rest of the meal.

Really good meal!

Cred: my good friend Rune Ødegaard from Skjetten should be credited for teaching me this recipe. He is the best chef I know who is not a trained chef.
– Julianne S. Gåsvær, marketing manager Eiendomsfinans (and hobby cook in her spare time).