|Wine vinegar||125 Milliliter (1/2 cup)|
|Green onions||3 , chopped|
|Red wine||80 Milliliter (1/3 cup)|
|Beef stock||500 Milliliter (2 cups)|
|Butter||2 Tablespoon, kneaded (30 ml (beurre manie))|
|Peppercorns||2 Milliliter, crushed (1/2 teaspoon)|
– In a saucepan, bring wine vinegar to a boil with green onions and wine. Reduce liquid by half.
– Pour beef stock into mixture and simmer for 15 minutes.
– Add kneaded butter and mix with wire whisk or beater. Add pepper and simmer until mixture thickens.
– Pour sauce through sieve and serve.