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Laurent Tourondel's Red Wine Sauce

1 tablespoongrape seed oil
3 smallshallots, finely chopped
1 clovegarlic, finely chopped
1bay leaf
1 sprigthyme
3/4 cups (about 3 ounces)chopped button mushrooms
1/2 cupred wine vinegar
1 tablespoon + 1/2 teaspoonsugar
1 bottle (1 1/2 liters)dry red wine
6 tablespoonsport
1 quartveal stock or 2 cups each low sodium beef broth and chicken broth
3 tablespoonsunsalted butter
fine sea salt and freshly ground pepper
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Laurent Tourondel's Red Wine Sauce - Equipment List

Conical Strainer

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Laurent Tourondel's Red Wine Sauce - Instructions

In a medium saucepan over medium heat, heat the oil. Add the shallots, garlic, thyme,
and bay leaf. Cover and cook until the shallots are translucent, 4 to 5 minutes.

Add the mushrooms, cover and cook for 1 to 2 minutes or until most of the liquid has
evaporated. Add the vinegar and sugar and reduce until almost dry, about 5 minutes
more. Add the wine and port and reduce until syrupy, about 15 to 20 minutes. Add the
stock and simmer until reduced by half and thickened slightly, about 20 minutes more.


Strain the sauce into a medium saucepan. Discard the solids. Over low heat, stir in
the butter. Season to taste with salt and pepper. Do not allow the sauce to boil or it
may break.

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Laurent Tourondel's Red Wine Sauce - Instructions Continued

Makes about 3 cups.

Chef's Tip: Do not whisk the butter into the sauce. Stir it with a spoon. Whisking
adds air and clouds the sauce when it should be shiny.

Recipe courtesy of Laurent Tourondel, BLT New York.

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