Save to your scrapbook
Red Wine Sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This sauce gains its intense flavour from long, slow cooking. If you have any bones left over from a roast, add them too for extra depth. The sauce works very well with lamb and beef – chops, steaks, and roasts – or even as a rather extravagant accompaniment for sausages. It will keep in the fridge, covered, for up to ten days.
Typical values per serving:
This recipe was first published in June 2008.