INGREDIENTS:

  • Red wine (about 500 ml)
  • Salt, pepper, and herbs
  • 300 ml of vegetable broth
  • 20g of butter
  • 1 tablespoon of cornstarch
  • 2 teaspoons of sugar
  • Herbs and spices

 

PROCEDURE:

  • Melt the butter in a saucepan and sauté the finely chopped onion over low heat.
  • When the onion is translucent, add the red wine and cook until it reduces by one-third.
  • Add the vegetable broth, herbs, and spices, and finally, the sugar. Cook for another 5 minutes.
  • Meanwhile, dissolve the cornstarch in a tablespoon of water and add it to the saucepan while continuing to cook over low heat until the sauce slightly thickens.
  • When the reduction is ready, strain it through a sieve and let it cool while stirring to maintain a smooth consistency.
  • Perfect for accompanying meat or fish dishes or spreading on crostinis for a tasty appetizer.

Note: The sauce can be stored in an airtight container in the refrigerator for 4-5 days.