Easy red wine sauce

Step 1

Fry the shallots in a pan with some olive oil over a high heat until lightly browned, stirring often. Season with ground black pepper.
Add the crushed garlic and the rosemary.
Cook for a few more minutes, continuing to stir often - you don't want the shallots to burn!

Add about 5 tbsp of balsamic vinegar and cook until reduced to a syrup. Add the redwine and cook again until reduced by two thirds.

Add the stock and bring to a boil. Reduce the heat and simmer until reduced by two-thirds again, to around 250ml.

Pour through a sieve to remove the garlic and rosemary.

Season with salt to taste and add a knob of butter. Whisk to thicken slightly.