Red Wine Sauce

Cooking time: 1 hour

Serves: 4

Ingredients

-5 shallots, Sliced

-150g button mushrooms, sliced

- 3 Portobello mushrooms. Sliced

-750g red wine

-750g port

-1000g chicken stock

-25g sunflower oil

-50g butter

-10g corn flour

-3 cloves of garlic - sliced

-Flacked salt & Cracked black pepper

-10g Tarragon

-10g Parsley

-1 bay leaf

-25g Merlot/Cab sav Vinegar

-20g double cream

Method

- Sweat down the portobello mushrooms until theyu give their juice and set aside.

- Pour the wine and port into a pan and reduce by half.

- Pour the stock into another pan and reduce this 1 third.

- Caramelise the button mushrooms and shallots in oil & butter (equal parts) until deep brown before draining in a sieve.

- Now combine the stock, double cream wine, port, portobella mushrooms, & caramelised shallots & mushrooms in a large pan. Bring to a boil and reduce until you reach a deep, rich red wine jus flavour.

- Once you reach this point, you can drain the sauce, making sure to squeeze as much flavour from the veg before you discard them.

- Adjust the consistency with a cornflour slurry. Be careful not to over-do this. You want a glossy, viscous pouring jus. Not a thick, claggy gravy.. this sauce is too rich for that consistency.

- Now add the garlic, tarragon, parsley and leave to infuse for 5 minutes.

- Drain the sauce, season with salt, black pepper and red wine vinegar... and enjoy!