Red Wine Sauce
Often used in fine dining, this sauce celebrates the art of slow cooking and the depth of flavor that comes from quality ingredients.
Serves 10 People
With SHO Dark Stock, you can achieve significant cost reductions by minimizing the need for animal protein and labor, while still delivering a luxurious sauce that doesn’t compromise on deliciousness.
Ingredients:
-
- Celery
- 75 g
- red onion
- 190 g
- Carrot
- 50 g
- Dried Shitake mushroom
- 150 g
- Fresh Parsley
- 8g
- Fresh Garlic
- 5g
- Tomato paste
- 60 g
- Olive oil
- 40 g
- Fresh Thyme
- 12 g
- Water
- 1,5 kg
- SHO Dark Stock
- 50 g
- red wine
- 400 g
- Arrowroot according to ready sauce weight
Prep
- In a large tray insert, mix well celery, red onion, carrot, shiitake, parsley, garlic, tomato paste and olive oil.
- Line some trays with parchment paper and spread mirepoix evenly (you might need a couple of trays).
- Roast mirepoix in the oven at 200C for 40 mins, stirring the mirepoix every 15 mins, until nicely caramelized.
Cook the Jus
- Put mirepoix in a stockpot, add one Bay Leaf, Thyme, The SHO Dark stock, Red wine and water. Bring to a simmer and cook for 2 hours.
- After 2hrs, strain the vegetables and continue to reduce the liquid to about 1L.
- Add 3% arrowroot of the weight of the ready sauce, bring to a quick boil and serve.