You are here

Matelote Sauce

<p><a href="http://commons.wikimedia.org/wiki/File:Galvin_La_Chapelle,_Spitalfields,_London_(4286639554).jpg">Image Credit</a></p>
Ingredients
  Red wine 2 Cup (32 tbs)
  Mixed herbs 1 Bunch (100 gm)
  Garlic 1 Clove (5 gm)
  Shallot 1
  Onion 1 Large
  Butter 6 Tablespoon
  Flour 4 Tablespoon
Directions

Boil the wine, to which you have added the bunch of mixed herbs, and the garlic, shallot and onion, chopped; reduce it by evaporation in boiling for 20 minutes over a gentle heat.
Melt 4 tablespoonfuls of butter, and stir in the flour to make a roux.
Stir in the wine, strained, and reduce some more if necessary.
When cooked, bind, away from the heat, by beating in 2 tablespoonfuls of butter.
You may if you like add at the same time 1 or 2 tablespoonfuls of brandy.serve as desired.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Servings: 
4

Rate It

Your rating: None
4.267855
Average: 4.3 (14 votes)