Sauce Vin Rouge is our mother-ship sauce, good on all matters of protein. When seasoning this sauce, or any sauce, keep in mind that it won’t be consumed like a soup, so go ahead and be relatively liberal with the salt.
Recipe information
Yield
Makes 2 cups (500 ml)
Ingredients
1/2 cup (55 g) sliced French shallots
1 small red beet, peeled and thickly sliced
2 cups (500 ml) dry red table wine
2 tablespoons cheap-ass balsamic vinegar
1 bay leaf
2 cups (500 ml) Beef Shank Stock (page 249)
3 tablespoons unsalted butter
Salt
1 teaspoon pepper
Preparation
Step 1
In a small saucepan, mix together the shallots, beet, wine, vinegar, and bay leaf. Bring to a boil over high heat and reduce by half. Add the stock and continue to boil until reduced by half.
Step 2
Whisk in the butter and season generously with salt and with the pepper. Serve right away. Or, let cool, transfer to a tightly capped container, and refrigerate for up to a week or freeze for up to a month.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
