Fortified wine sauce for meat
4 servings
120 minutes
This exquisite sauce with fortified wine is a true embodiment of the rich flavors of European cuisine. Its history roots back to classic French gastronomic traditions where sauces play a key role in enhancing the aroma of meat dishes. It is made from veal jus that is slowly reduced with vegetables, mushrooms, and aromatic spices, creating a rich, velvety taste. White wine adds fresh fruity notes to the sauce while port wine contributes light sweetness and depth. This sauce pairs perfectly with beef, veal, and duck breast, imparting a noble flavor and subtle acidity. The best way to enjoy it is to drizzle it over hot meat in a thick layer, adding butter for a tender texture.
1
Cut beef trimmings into cubes, chop chicken wings into pieces, slice shallots and onions, finely chop mushrooms, cut medium carrot, finely chop garlic clove, mix arrowroot with a small amount of water.
- Veal trimmings: 340 g
- Chicken wings: 150 g
- Shallot: 3 heads
- Fresh mushrooms: 100 g
- Carrot: 1 piece
- Garlic: 1 clove
- Arrowroot: 1 tablespoon
2
Heat oil in a large skillet. When it starts to smoke slightly, add veal and chicken and fry on high heat for about 20 minutes until browned on all sides.
- Vegetable oil: 3 tablespoons
- Veal trimmings: 340 g
- Chicken wings: 150 g
3
Add vegetables and garlic, sauté for 10 minutes or until golden brown and caramelized. Add tomato puree, thyme, and cook for another 2-3 minutes.
- Garlic: 1 clove
- Tomato puree: 0.5 tablespoon
- Thyme: 1 stem
4
Pour in wine and water and bring to a boil, scraping the sediment from the bottom of the pan with a wooden spoon to get caramelized juices from frying.
- Dry white wine: 300 ml
- Water: 600 ml
5
Boil without heating for about 25 minutes or until the liquid is reduced by 2/3.
6
Add the broth. Bring to a boil again, then simmer uncovered for about 25 minutes, regularly skimming off the foam. When the mixture reduces by half, stir in the arrowroot to thicken the liquid.
- Veal stock: 1.5 l
- Arrowroot: 1 tablespoon
7
Cook for another 2 minutes, then strain through a fine sieve. The resulting juice should be thick enough to lightly coat the back of a spoon.
8
Add 150 ml of fortified wine to 100 ml of veal juice. Boil at a bubbling simmer for 10 minutes, then stir in a piece of butter.
- Port wine: 150 ml
- Butter: 20 g