As you may know, I (Jon) have a tendency to turn up in the kitchen and cook a range of dishes and banquet meals with red wine sauce. I’ve decided to share my recipe for red wine sauce/reduction with you, which has been described by Maria as “orgasmic” and “the best dang sauce I’ve ever tasted!” :)
RED WINE SAUCE
RED WINE SAUCE: RECIPE
Ingredients
- ½ bottle red wine (e.g Cabernet Sauvignon)
- ½ bottle Worcestershire Sauce
- 3 cl olive oil
- 4 shallots
- 3 garlic cloves
- 1-2 tbsp honey
- juice from ½ lemon
- juice from 1 lime
- rosemary
- basil
- mint
- salt
- peppar
Method: Red wine sauce and lamb
Pour all ingredients into a large, food-safe plastic bag and mix thoroughly. Place the meat in the bag and cover with sauce. Marinate in the fridge for 24 – 36 hours. Turn the meat 2 – 3 times during the marinade process.
Set the oven to 180 C. Take out the lamb and place in an oven dish. Pour over about half of the red wine sauce. Roast the lamb in the oven and pour over a little more sauce after about an hour. A 2kg leg of lamb needs about 1 ½ hours in the oven. Pour the tasty and aromatic red wine sauce reduction from the oven dish over the lamb for a wonderful, powerful, and full-bodied flavour! Tastes best together with roast vegetables, mushrooms fried in garlic butter, char grilled capsicum and mint peas.
Red wine reduction and other dishes
If you are a vegetarian, you can of course make wonderfully tasty vegetarian dishes with my sauce. (Just be aware that Worcestershire Sauce contains anchovies).
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I hope you give my red wine sauce a try at home. It goes down a treat for a Sunday lunch, or any holiday banquet-type meal.
Good luck, and let me know how yours tastes!
Bon appetit!
/Jon