Put the garlic, carrots, onion halves and celery in a frying pan with the rosemary sprigs, red wine and stock. Bring to a boil over high heat and reduce by half. Strain the sauce, squeezing out the aromatic ingredients.
Just before serving, bring the sauce to a boil again. Add the cream. Add the butter in flakes and work it into the sauce. Season to taste with salt and freshly ground pepper.
Goes very well with lamb, for example.
Our tip: Use your favorite red wine for cooking!
Related Recipes:
Pot Au Feu From the LobsterBring the water to a boil. Add sea salt, soup herb and a small pinch of cumin and make about five min. In the...
Dark Stock (Glace)For the dark stock (glace), chop or cut the bones and meat into small pieces and slowly fry in oil on the...
Mushroom Gorgonzola SauceFor the mushroom and gorgonzola sauce, first peel and finely chop the onion. Melt the coconut oil in a pan and...
Quinces in Sugar SyrupFor the quinces in sugar syrup, peel the fruit, cut in half and scrape out the core and any woody parts with a...
Taco Sauce(*) One recipe yields 500 milliliters of sauce. Make the tomatoes into a puree in a hand blender or...
Avocado Celery SaladFor the avocado celery salad, rinse the celery stalks with cold water and rub dry. Remove the root end and cut...
Rabbit with Young Garlic1. cut the rabbit between the joints into 2 legs and forelegs each. Separate kidneys and liver from the back...
Matie Strips in Crem Fraiche with Celery Potatoes’Check the matie fillets for salt content and soak if necessary. Later cut into strips. Rinse spinach leaves...
Strawberry Soufflé with Blue Cheese and Strawberry Pepper SauceFor the strawberry soufflé, remove the mold cheese from the refrigerator early so that it is nice and warm...
Scaloppine Al Limone – Lemon Cutlets1. rinse and dry the cutlets. Stir through lemon zest, juice and 2 tablespoons olive oil. Pour over the...