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Red Wine Sauce for Poultry
Great with duck
Ingredients
| 3 | red onions, peeled, chopped finely |
| 400 ml | red wine |
| 400 ml | duck stock or chicken stock |
| 3 tbsp | butter |
| 1 tsp | balsamic vinegar |
| 1 tsp | cornflour |
| salt and pepper |
Method
Preparation time: ca. 10 min / Cooking / Baking Time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Heat butter in a saucepan and sauté the onions for about 5 minutes over medium heat. Deglaze with 100 ml of the red wine and boil until the wine has almost completely evaporated. Repeat this procedure 2 times.
Mix the last 100 ml of the wine with the cornflour and pour into the saucepan, together with the stock. Again cook until reduced to about ¼. Season to taste with salt, pepper and vinegar.
Mix the last 100 ml of the wine with the cornflour and pour into the saucepan, together with the stock. Again cook until reduced to about ¼. Season to taste with salt, pepper and vinegar.
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